Pork Wontons With Sesame Sauce

Ingredients

• 1 lb. ground pork
• 1 scallion, finely chopped
• 1 Tbsp. soy paste
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. grapeseed or vegetable oil
• 1 tsp. finely grated peeled ginger
• 1 tsp. rice wine
• 1 tsp. kosher salt
• ¼ tsp. freshly ground white pepper (optional)
• 1 large egg
• 48 wonton wrappers
• 3 Tbsp. toasted sesame oil
• 3 Tbsp. Chinese toasted sesame paste or tahini
• 2 Tbsp. soy sauce
• 2 Tbsp. unseasoned rice vinegar
• 1 Tbsp. sugar
• 1–3 Tbsp. store-bought or homemade chili crisp; plus more for serving (optional)
• Thinly sliced scallions (for serving)

Directions

1. Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
2. Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
3. Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
4. Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it’s not watery. If using chili crisp, stir in 1–3 Tbsp., depending on how spicy you want your sauce; set aside.
5. Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
6. Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.