In a bowl, add the ground pork, egg, green onion, ground ginger, chicken broth, cornstarch. kosher salt, and ground white pepper.
Using chopsticks or a spoon, vigorously stir in the same direction until everything is well combined. The mix will be wet and sticky.
Take one of the wonton wrappers in your hand, place 1 teaspoon of the mixture in the middle, gently wet two of the edges with water, bring one corner to the opposite corner to form a triangle (or a half circle if using circle wonton wrappers). Seal the wonton making sure you press all the air bubbles out.
Next moisten the two bottom points of the wonton, make a little dent in the center of the wonton filling, and then bring together bottom points to form a sort of boat shape. Repeat until all of the mixture is used. You'll get around 36-40 wontons.
If not using wontons right away, place on a tray, freeze, and then transfer into a ziplock or container once frozen. When ready to use, just cook wontons straight from freezer.
Boil: bring a pot of water to a boil, add the wontons (making sure not to overcrowd), and cook for 5-7 minutes or until all the wontons are floating to the top. Occasionally stir the wontons so they don't stick to the bottom of the pot.
Steam: add wontons to a steamer and steam for 5-7 minutes or until cooked through.
Fry: ONLY pan fry if using thicker wonton sheets. This is a wetter batter so you don't want to run the risk of the wontons exploding. Heat 1-2 tablespoons of oil in a skillet over medium-high heat, add the wontons and fry for about 1-2 minutes or until the bottom is golden brown. Lower the heat to medium, add about ¼-½ cup of water to the skillet, cover, and cook for an additional 5-7 minutes or until the wontons are cooked through.
Serve the wontons with the spicy Szechuan sauce!
Mix all of the ingredients but the sesame seeds in a bowl. This sauce makes enough for two-three servings (12-18 dumplings).
Pour sauce over wontons when ready to use.
Use sesame seeds to garnish the dish.
*You want to get wonton wrappers that are on the thinner side (sometimes labeled as Hong Kong style). If you're going to fry the wontons, get thicker wontons (sometimes labeled as Shanghai or northern style).