Prepare the Filling:

In a mixing bowl, combine the ground pork, scallions, soy sauce, shaoxing wine, peanut or canola oil, sesame oil, water, sugar, and white pepper. Blend the mixture vigorously by hand for five minutes or pulse in a food processor for approximately one minute until it reaches a cohesive, paste-like consistency.

Assemble the Wontons:

Take a single wonton wrapper and place approximately one teaspoon of the prepared filling in the center. Avoid overfilling, as this may cause the wontons to burst during frying. Moisten the edges of the wrapper lightly with water to ensure a secure seal.

Shape Option 1: Fold the wrapper into a rectangular shape, pressing the edges firmly to seal. Bring the two bottom corners together and press to adhere.

Shape Option 2: Fold the wrapper diagonally to create a triangle, then bring the two outer corners together and press firmly to seal.

Continue this process until all the filling has been used. Arrange the assembled wontons on a parchment-lined tray to prevent sticking.

Storage Option:

If not frying immediately, cover the wontons with plastic wrap and place them in the freezer. Once frozen solid, transfer them into airtight freezer bags for storage. Frozen wontons can be fried directly from the freezer when needed.

Frying the Wontons:

In a deep, heavy-bottomed pot, heat 2 to 3 inches of oil to 350°F (175°C). Fry the wontons in small batches, ensuring they have enough space to cook evenly. Turn them occasionally for uniform browning, or use a slotted spoon to keep them submerged for an even golden hue. Once crisp and golden brown, transfer the fried wontons to a cooling rack or a plate lined with paper towels to drain excess oil.

Prepare the Dipping Sauces:

For each sauce, combine the respective ingredients in a small bowl and stir until well blended. Serve alongside the freshly fried wontons for dipping.