In a large bowl, combine the pork mince, chopped spring onions, coriander, egg, chicken stock (mixed with cornflour), minced garlic, ginger, soy sauce, and a pinch of salt. Mix everything thoroughly until well combined. The filling should be slightly sticky, ensuring it will hold together inside the wonton wrappers.

Lay out your wonton wrappers and place about one teaspoon of filling onto each. Fold the wrapper in half to create a triangle shape, then bring the two corners together and pinch them to seal. The edges should stick easily, but if needed, dampen them slightly with water.

For the sauce, mix the chili crisp oil (or regular chili oil), hot water, rice wine vinegar, and light soy sauce in a small bowl. This sauce will be drizzled over the wontons once they’re cooked, giving them that signature spicy kick.

Bring a large pot of water to a boil. Cook the wontons in batches, dropping them into the water gently. They only need about 3-4 minutes to cook—once they float to the surface, they’re done. Using a slotted spoon, transfer them to a serving plate.

Once the wontons are cooked and plated, generously spoon the chili oil sauce over them. Make sure each wonton gets a good coating of the spicy, tangy sauce for that perfect chili oil wonton experience.