Make the Dumplings
In a small skillet, heat the vegetable oil over medium heat. Soften the ginger, garlic and scallion. Remove from heat and add soy sauce to cool down.
In a medium mixing bowl, mix together the ground chicken, pork, ginger, garlic, scallion, soy sauce, sesame oil, and white pepper until fully incorporated.
Spoon ½ tablespoon into top half of wonton skin and fold into a rectangle, sealing edges with finger dipped in water. Join the two bottom edges together and seal with water. Repeat with remaining wonton skins.
Boil water in a 4-quart saucepan. Boil dumplings for about 2 minutes, until they float to the top. Remove dumpling with a spider and save ¼ cup of dumpling water.
Make the Chili Sauce
In a large liquid measuring cup, stir ingredients together.
Pour sauce over dumplings and garnish with scallion and sesame seeds.
*Chili Oil from scratch
1 cup vegetable oil
7 tablespoons red pepper powder
1 inch ginger
1 bay leaf
2 star anise
1 stick cinnamon
3 scallion, white part only, whole
1 teaspoon cumin seeds
½ teaspoon fennel seeds
¼ teaspoon sichuan peppercorn
1 tablespoon toasted white sesame seeds
Make the Chili Oil
In a small saucepan, heat oil, ginger, bay leaf, star anise, cinnamon, scallion, clove, cumin and fennel on the lowest heat for 15 minutes, until scallion starts to brown and oil is aromatic. Strain oil into another small saucepan.
Place about 7 tablespoons red pepper into a heat-safe bowl. Reheat oil until almost smoky and pour half of it over the pepper. Let sit for about 7 minutes. Add remaining pepper, toasted sesame seeds and sichuan peppercorn into the bowl. Pour remaining oil into the bowl. Allow to sit for 24 hours for maximum color and flavor, but can use after 1 hour.