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1
To make the filling, in a large bowl stir all the ingredients together.
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2
To test the seasoning, fry a small piece in a skillet and taste, adding more salt and pepper if necessary.
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3
To form the wontons, turn the filling out onto a plate.
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4
Hold a wrapper in one hand and, using your other hand, scrape about 1/2 teaspoon of the filling from the plate with a small spoon.
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5
Place the filling in the center of the wrapper and pinch the wrapper so that the filling forms a ball and the extra dough forms a skirt.
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6
Keep the wontons covered as you continue wrapping; you dont want them to dry out.
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7
Bring a large pot of salted water to a boil over high heat.
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8
Add 2 tablespoons of canola oil to the pot.
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9
Add the wontons, about a dozen at a time, and boil until they float to the top, about 2 minutes.
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10
Using a slotted spoon or a spider, remove the wontons from the water and set aside to drain in a colander.
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11
To make the chile oil, in a skillet over medium-high heat, warm the oil until shimmering.
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12
Turn the heat off and add the chile flakes.
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13
Let sit for about 5 minutes, then strain into a serving bowl, discarding the red-pepper flakes.
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14
Add the soy sauce, vinegar and sugar to the bowl and stir until the sugar is dissolved.
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15
Sprinkle the sauce generously over the wontons.
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16
Serve warm.
