1–3Tbspstore-bought or homemade chile crisp (optional)
to tastethinly sliced scallions (for serving)
Instructions
Mix the pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, rice wine, salt, and optional pepper in a bowl until combined. Add the egg and stir vigorously until the mixture is lightened in color. Chill for at least 15 minutes.
Fill a small bowl with cold water. Place a wonton wrapper in your palm, add about 1 tsp of the pork mixture, dampen the edges with water, fold and seal the wrapper tightly. Pinch the corners together and place on a lined baking sheet. Repeat with remaining wrappers.
You can prepare the wontons a day in advance and keep them chilled or freeze them for up to a month.
To make the sesame sauce, whisk together the sesame oil, sesame paste, soy sauce, vinegar, and sugar. Add water gradually until the sauce is drizzle-able. Stir in chile crisp if using.
Boil a large pot of water. Cook the wontons in batches until the wrappers are puckered and the filling is cooked through, about 3 minutes. Transfer to a plate to cool slightly.
Serve the wontons in bowls with the sauce drizzled over and top with scallions and additional chile crisp if desired.