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Mix pork, cornstarch, sherry, soy, wine, garlic, and ginger in a bowl. Working with 1 wrapper at a time, place 1/2 tbsp filling in center, brush edges with egg, and fold in half, forming a triangle. Overlap opposite corners, brushing with egg to seal together. Repeat with remaining wrappers and pork mixture; set aside. Bring a large pot of salted water to boil over high heat; working in batches, cook wontons until firm and cooked through, 5-7 minutes. Using a slotted spoon, transfer to paper towels to drain, and place in a bowl; season with salt and toss with red chile oil and vinegar. Serve additional red chile oil and vinegar on the side, if you like.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole Sichuan peppercorns — the tingling "ma" of mala cuisine
Wonton noodle soup powder — instant base for Cantonese wonton mein
Fresh wonton skins — wontons, dumplings, ravioli shortcut
Definitive Sichuan cookbook — 200+ recipes with cultural context