Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou)

INGREDIENTS

1 lb

Ground pork shoulder

2 tbsp

Cilantro, fresh stems leaves and fine

5 tsp

Garlic, fresh

2 tbsp

Peanuts, roasted

2 tbsp

Soy sauce

Chinese dried red peppers, whole hot

2 tsp

Kosher salt

1 1/2 oz

Scallions or chinese chives

1 tbsp

Sesame seeds, toasted

2 tsp

Sichuan peppercorns

2 tbsp

Sugar

1 tsp

White pepper, finely ground

3 tbsp

Chinkiang vinegar

1 tbsp

Sesame oil, roasted

1/4 cup

Vegetable or canola oil

Square wonton wrappers, thin

2 tsp

Shaoxing wine or dry sherry