Start by making the chili scallion oil. In a bowl, add the chili oil, soy sauce, vinegar, sugar, sesame seeds and scallions. Stir to combine. Set aside.

In a large mixing bowl, combine the ground pork, scallions, cabbage, garlic and ginger.

Mix in the soy sauce, sesame oil, cornstarch, and white pepper. Mix well to combine. (I like to use my hands but feel free to use a mixing spoon or fork to mix).

Starting with one wonton wrapper, lay the wrapper on a flat surface with a corner pointing towards you so that it looks like a diamond intead of a square.

Lightly dampen the edges with some water (The easiest way to do this is to have a small cup of water next to you and dip your fingers in it when needed). Be sure not to soak the wonton wrapper or else it will become doughy and hard to manage!

Using a small teaspoon, scoop out a small amount of the pork mixture and place it in the center of the wonton wrapper.

Fold the bottom half of the wonton up to the top so that it looks like a triangle. Gently press the edges to seal.

Dampen the two bottom "legs" of the triangle. Fold and cross them over and gently press to seal. The wonton should now resemble a pentagon.

Repeat this process until all of the pork is used. If you have extra wonton wrappers this is ok, they can easily be frozen for another time!

Bring a pot of water to a boil. Add in the wontons and give them a quick stir to keep them from sticking. Cook for 6-7 minutes or until the wontons float to the surface.

Drain the wontons and add to a large mixing bowl. While the wontons are still hot, add in the spicy chili oil sauce and fold gently to combine.

Spoon the wontons onto a serving dish and top with any remaining sauce. Top with sliced scallions and sesame seeds.