Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou)

Delicious! Recipe is from Fuchsia Dunlop and is also in her Food of Sichuan cookbook. The vegan filling is a mashup of a couple of different recipes. The photo does not do it justice and please ignore the fact that they are jammed together in bowls - don't do this at home! Both the pork and vegetable wontons were great -- and the sweet aromatic soy added an outstanding flavor.

Note: To make ginger water, take 40g of ginger (about 3") and smash it with a meat pounder or the bottom of a heavy pan. Put the smashed ginger in a small bowl and add cold water until the ginger is just covered.

PORK FILLING
3 tsp ginger water (see note)
10 oz ground pork
1 egg, beaten
2 tsp Shaoxing wine
1 tsp sesame oil
Salt
Ground white pepper
6 tbsp chicken stock
6 tbsp finely sliced spring onion greens

VEGETABLE FILLING

1 c. cabbage, finely shredded

4 oz mushrooms, sliced

3 dried shiitake mushrooms, reconstituted in water and sliced thin (save the water!)

1 tsp coconut aminos

4 oz tofu, crumbled

1½ tsp ginger water (see note)

½ egg, beaten
1 tsp Shaoxing wine
½ tsp sesame oil

¼ tsp umami powder
Salt
Ground white pepper
3 tbsp mushroom soaking liquid, strained
3 tbsp finely sliced spring onion greens

7 oz (200g) package of wonton wrappers ("thin" if available)
Flour, to dust

TO SERVE
3-4 tbsp sweet aromatic soy sauce, or 3-4 tbsp light or tamari soy sauce with 1½-2 tsp sugar
5-6 tbsp chilli oil, with its sediment
2-4 heaped tsp crushed garlic
2 tbsp finely sliced spring onion greens

FILLINGS

• Pork Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1½ tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens. The consistency should not be soupy, but it will be a looser paste-like texture.
• Vegetable Heat 1 tsp of oil in a saucepan. Cook shredded cabbage, mushrooms, and shiitake mushrooms until mushrooms lose their liquid - about 5-7 minutes. Add 1 tsp coconut aminos and cook for 1 more minute. If you have a Cuisinart, get it out and pulse the mixture a few times, until it is finely chopped. Let cool.
  Transfer vegetable mixture to a bowl. Add crumbled tofu, ginger water, 1/2 egg, Shaoxing wine, sesame oil, salt and white pepper. Add the strained soaking liquid from the shiitake mushrooms, 1 tbsp at a time until it is absorbed. Add in the green onions and mix.

1. Wontons  Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
2. Cooking wontons. Bring a large pan of water to a boil over a high heat. When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. 
3. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls (see next step)
4. To serve. Prepare three or four serving bowls. In each bowl, place
• 1 tbsp sweet aromatic soy sauce (or tamari/sugar)
• 1½ tbsp chilli oil with sediment (aka chile crisp) 
• ½-1 heaped tsp of crushed garlic to taste
5. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.