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1
Combine the minced pork with soy sauce, Shaoxing rice wine, sesame oil, and salt. Mix thoroughly until the seasoning is evenly distributed. The filling should be cohesive and hold its shape when pressed — not wet, not crumbling.
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2
Lay a wrapper flat. Place a small amount of filling — no more than a teaspoon — at the centre. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Bring the two base corners together across the filling and press to join, creating the crossed-arms shape. The pocket must close easily without stretching the wrapper; if it resists, the filling is too large.
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3
This is where the dish lives or dies: compose the sauce by combining sesame paste, chili oil, freshly pressed garlic, soy sauce, and black vinegar. Work the elements together until the sauce is smooth and fully integrated — no streaks of separated oil, no unblended paste. Taste: the sauce must balance richness, heat, sharpness, and salt in equal measure. Adjust one element at a time. The chili oil must be at room temperature so it flows and coats; a cold sauce will not emulsify or cling.
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4
Bring a large pot of water to a rolling boil. Add the wontons in batches, stirring once to prevent sticking. Cook until the wrappers are translucent and the skins have a slight resilience when pressed — not doughy at the fold.
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5
Drain the wontons and allow them to cool briefly to room temperature, or serve slightly warm — not piping hot. Spoon the sauce over the wontons and turn gently to coat each one. Finish with a dusting of ground Sichuan pepper. The surface should glisten uniformly with the chili-sesame sauce.