To make the chilli oil. Crush the chillies against a chopping board with the flat side of a knife and season with the salt.
Heat oil in a small saucepan over medium heat. Once the oil reaches 120°C, add the garlic and cook stirring regularly for 30 minutes ensuring the temperature stays between 110° and 130° to avoid burning.
Add the chillies then continue to cook for a further 10 minutes.
Add remaining ingredients and stir thoroughly. Remove from heat and allow to cool before serving.
To make the wontons, place all ingredients into a large bowl and use your hands to mix thoroughly. Then using a spoon, stir vigorously for 5 minutes. Cover and refrigerate for 30 minutes.
Heat a large pot of water to a rolling boil.
To construct wontons, fill a small bowl with cold water then pick up wonton wrappers one at a time. Using your other hand, scoop 1 tablespoon of pork mixture into the centre of each wrapper then dip your finger in the water and run it around the edges to dampen. Grab two diagonal corners of the wrapper, bring them together and press then bring the other wo corners into the centre press together and twist.
Once constructed, boil the dumplings in batches of 10 for 4 minutes or until they float. Serve topped with chilli oil, spring onions and sesame seeds.