Crush the ginger root with the side of a knife and put it in a cup of water.
In a medium bowl, combine the pork, egg, Shaoxing wine, sesame oil, salt, pepper, mushroom powder, and 1 tablespoon of the ginger water. Stir well. One tablespoon at a time, stir in two additional tablespoons of ginger water. Finally stir in the green onions. Stir until they are thoroughly dispersed throughout the meat mixture.
Take a wonton wrapper and lay it flat in your hand. Place 1 teaspoon of the filling in the center of the wrapper. Dip a finger in the ginger water, run it around the edge of the wrapper, and fold the wrapper in half. Press the edges together. Set aside on a tray or plate being careful not to touch or overlap other wontons.
After filing all your wrappers, bring a large pot of water to a boil. Salt water as you would pasta water. When the water has come to a boil, drop in 8-10 wontons. When the water returns to a boil, pour in 1 cup of cold water. Repeat this process one more time. After the water has come to a boil the third time, scoop one out and check to be sure the filling is cooked completely.
Use a slotted spoon to remove the wontons.
Place wontons in 3-4 bowls. Top each bowl with 1 tablespoon of Aromatic Soy Sauce and 1 ½ tablespoons of Chili Oil. Sprinkle each bowl with crushed fresh garlic and sliced green onions.
Enjoy!
