Directions

1. Begin by preparing the chili oil, preferably a day in advance. In a small mixing bowl combing ¼ cup olive oil, chili flakes, dried onion, 2 Tablespoon dried garlic, sesame seeds, and ½ teaspoon salt for the chili oil and set aside.
2. In a medium mixing bowl combine ground pork, water chestnuts, shredded cabbage, fish sauce, soy sauce, 1 teaspoon salt, ½ teaspoon pepper, ginger paste, garlic cloves, and white onion for the filling and combine well.
3. Using a teaspoon or small cookie scoop, form small balls of the filling and place inside a wonton wrapper. Be sure to keep the remaining wonton wrappers in the package as you do this or cover them with a damp paper towel.
4. Using a small amount of water and your finger, wet all 4 edges of the wonton wrapper.
5. Pinch all 4 sides together in the middle and seal the wonton. Repeat until all the filling has been used.
6. In a large skillet over medium high heat, heat 2 Tablespoons olive oil. Be sure the skillet you choose has a lid.
7. Add about ½ of the wontons to the pan and let them brown on one side for 1-2 minutes.
8. Toss them with a wooden spoon in the pan to continue to brown the wontons on all sides for 2-3 minutes.
9. Take 1 Tablespoon of water and carefully add this to the pan, cover with the lid to finish cooking the wontons by steaming them. Leave covered for 1 minute. Remove the cooked wontons and repeat with the remaining batch. Cook ground pork to an internal temperature of 160 F.
10. Serve cooked wontons on a platter and drizzle with some of the crispy chili oil and sprinkle of sesame seeds.