1. Make the Chili Oil:

In a medium, heatproof mixing bowl, combine the minced garlic, sugar, chili flakes, black pepper, and chicken bouillon powder. In a small frying pan, heat the neutral oil and the chili oil over medium-low heat until very hot and shimmering (about 275°F). Carefully pour the hot oil over the garlic mixture. It will sizzle and bloom the flavors. After about five minutes, stir in the soy sauce, rice vinegar, water, and salt. Stir gently and let cool. Set aside.

2. Prepare the Wonton Filling:

In a mixing bowl, combine ground American lamb, scallions, garlic, ginger, soy sauce, sesame oil, cumin, Sichuan pepper (if using), and cilantro. Mix until well combined.

3. Assemble the Wontons:

Place a wonton wrapper on a clean surface. Add 1 teaspoon of the lamb mixture to the center. Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal. Bring the two bottom corners together and press to seal, forming a traditional wonton shape. Repeat with remaining wrappers and filling.

4. Cook the Wontons:

Bring a large pot of water to a boil. Add the wontons in batches and cook for3–4 minutes, or until they float to the top and the lamb is fully cooked. Remove with a slotted spoon.

5. Serve:

Arrange the cooked wontons on a plate or shallow bowl. Drizzle generously with the homemade chili oil. Garnish with scallions, cilantro, and sesame seeds.