In a large bowl, combine the minced pork, chopped shrimp, and all the marinade ingredients. Mix until the mixture becomes sticky – this helps bind everything together. Let it marinate for at least 20 minutes.

For the easiest and quickest method to wrap wontons: moisten the edges of the wrapper with water. Make a “C” shape with your left hand and place the wrapper on top. Add about 1 teaspoon of filling into the centre. Use a small spoon to gently press the filling downward into the curve of your palm, then pinch and seal the wrapper shut using your index finger and thumb. That’s it! Repeat with the rest.

Bring a pot of water to a boil and gently drop in the wontons. Give the water a gentle swirl to stop them from sticking to the bottom. Once they float, cook for another 3–5 minutes until fully cooked.

To make the chilli sauce, add minced garlic, chopped green onions, and bird’s eye chilli (if using) in a heatproof bowl. Heat the vegetable oil until hot, then carefully pour it over the aromatics – it should sizzle. Add the chilli oil, light soy sauce, Chinese black vinegar, sesame oil, sugar, and a splash of dumpling water or plain water. Mix everything well.

Drain the wontons and place them on a serving plate. Generously drizzle the chilli sauce over the top and garnish with more chopped green onions, toasted sesame seeds, and fresh coriander if you like.