Steps

1. In a small frying pan, add 1 tbsp Sesame Oil, 1/2 tbsp Doubanjiang (Chili Bean Paste), and 1/2 tbsp Douchi (Fermented Black Beans).
   🕒 00:21
2. In a separate bowl, combine 3 tbsp Vinegar, 1/2 tbsp Sugar, and 1 tbsp Soy Sauce.
   🕒 01:00
3. In a heatproof container, combine 1 tbsp Cooking Sake (Rice Wine) and 1 tsp Chinese Soup Paste (Shantan) and mix lightly. Heat in the microwave for about 10 seconds to dissolve the soup paste. [01:30] **(Key Tip!)** Adding it hot melts the fat in the meat, so heat it first to dissolve.
   🕒 01:20
4. Trim the hard ends off the Enoki Mushrooms 1 pack (200g) while still in the bag.
   🕒 01:42
5. Tear the enoki mushrooms into smaller pieces by hand. Trim the ends and chop finely. **(Key Tip!)** Since they will be used in wontons, chop them as small as possible so they don't create too much texture when eaten.
   🕒 01:59
6. Place the chopped enoki mushrooms into a bowl or plastic bag. [02:35] Finely chop the Cilantro for garnish.
   🕒 02:29
7. Wash a cutting board thoroughly and dry it completely.
   🕒 02:45
8. Place 150g Ground Pork in a bowl, add 3 pinches of Salt, and [03:19] knead the meat alone first to develop stickiness. **(Key Tip!)** Developing stickiness in the meat creates a fine barrier, making it harder for the juices to escape.
   🕒 02:49
9. To the sticky ground meat, add 8g Grated Ginger, the heated Chinese Soup mixture (Sake and Shantan), and the chopped Enoki Mushrooms.
   🕒 03:04
10. Wearing gloves, quickly knead the mixture, being careful not to warm the meat with your hands. Incorporate the enoki mushrooms with the meat. **(Key Tip!)** Kneading slowly can raise the meat's temperature and melt the fat, so mix quickly to seal in the umami.
    🕒 03:44
11. Prepare a kitchen paper dampened with water for sealing. [04:27] Lightly sprinkle Flour on the tray where you will place the wrapped wontons to prevent sticking.
    🕒 04:16
12. Arrange the wonton wrappers on the cutting board so they do not overlap. **(Key Tip!)** If there is any moisture left on the cutting board, the wrappers will become sticky, so be sure to wipe it completely dry.
    🕒 04:56
13. Place a desired amount of the meat filling onto each wonton wrapper.
    🕒 05:08
14. Use the dampened kitchen paper to wet all four edges of the wonton wrapper, then press to seal, ensuring to push out any air. **(Key Tip!)** The water acts as an adhesive when it dries. Applying water after placing the filling is more efficient and makes them less likely to come apart.
    🕒 05:27
15. Bring a pot of water to a boil for cooking the wontons.
    🕒 06:20
16. Heat a small frying pan over the stove and stir-fry the Sesame Oil, Doubanjiang (Chili Bean Paste), and Douchi (Fermented Black Beans). **(Key Tip!)** Stir-frying the pastes will greatly enhance their flavor and aroma, turning them into a delicious seasoning.
    🕒 06:23
17. Add the prepared Vinegar, Sugar, and Soy Sauce to the stir-fried pastes and bring to a vigorous boil to mellow the acidity.
    🕒 06:50
18. (Key Tip!) If the boiling is not strong enough, the sharp acidity of the vinegar will remain. Boil thoroughly to cook off the sharpness.
19. Add the wontons to the boiling water, dipping them in batches of two into the hot water before placing them in the pot. **(Key Tip!)** This wets the wontons before they touch each other, making them less likely to stick.
    🕒 07:11
20. Once all the wontons are in the pot, the water temperature will drop. Bring it back to a boil, gently separating any stuck wontons. [07:35] Then, cook for about 2 minutes and 30 seconds until cooked through.
    🕒 07:28
21. Drain the cooked wontons thoroughly using a sieve or colander. **(Key Tip!)** If any water remains, the flavor will be diluted, so drain them very well.
    🕒 07:43
22. Arrange the wontons on a plate and generously pour the hot sauce over them.
    🕒 08:04
23. Garnish with the chopped Cilantro.
    🕒 08:18
24. Taste and adjust seasoning with Salt or Vinegar if needed.
    🕒 08:39