Sichuan Pork Wontons (Chao Shou)

• 1 1/2 lb. ground pork
• 3 tbsp. cornstarch
• 2 tbsp. dry sherry
• 2 tbsp. light soy sauce
• 1 tbsp. Chinese rice wine
• 4 cloves garlic, minced
• 40 (3 1/2") square wonton wrappers
• 1 egg, beaten
• 1/2 cup hong you (Sichuan red chile oil or use store-bought), plus more for serving
• 2 tbsp. Chinkiang black vinegar, plus more for serving
• 1 (4") piece of ginger, peeled and minced

Kosher salt, to taste

1. Mix pork, cornstarch, sherry, soy, wine, garlic, and ginger in a bowl. Working with 1 wrapper at a time, place 1/2 tbsp. filling in center, brush edges with egg, and fold in half, forming a triangle; overlap opposite corners, brushing with egg to seal together. Repeat with remaining wrappers and pork mixture; set aside.
2. Bring a large pot of salted water to boil over high heat; working in batches, cook wontons until firm and cooked through, 5–7 minutes. Using a slotted spoon, transfer to paper towels to drain, and place in a bowl; season with salt and toss with red chile oil and vinegar. Serve additional red chile oil and vinegar on the side, if you like.