Step 1Crush the ginger with the flat of a cleaver blade or a rolling pin, and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 11/2 teaspoons of the ginger water and one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste. Stir well. Mix in the stock, 1 tablespoon at a time. Finally, add the 3 tablespoons finely sliced green onions.
Step 2Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 teaspoon of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together, moisten one of the corners, overlap with the opposite corner and press firmly to seal the dumpling. (They will look like Italian tortellini.) Lay on a flour-dusted tray or large plate.
Step 3Bring a large pan of water to a boil over high heat. Meanwhile, prepare three or four serving bowls. In each bowl, place 1 tablespoon of the sweet, aromatic soy sauce, 11/2 tablespoons chili oil with sediment and one-half to 1 heaped teaspoon of crushed garlic, to taste.
Step 4When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well and divide among the prepared serving bowls. Scatter each bowl with some of the remaining green onions. Serve immediately, stirring everything together before tucking in.