In a medium bowl, combine the ground pork, minced green onions, soy sauce, sesame oil, and grated ginger. Stir vigorously in one direction for about 1 to 2 minutes until the mixture becomes sticky and paste-like.

Place a wonton wrapper on a clean work surface and spoon about 1 teaspoon of the pork filling into the center. Lightly moisten the edges of the wrapper with water using your fingertip to help them seal.

Fold the wrapper in half to form a triangle or rectangle, pressing out any air pockets to seal the edges securely. Bring the two opposite bottom corners together, overlap them slightly, moisten with water, and press firmly to seal.

In a small bowl, whisk together the Chinese black vinegar, chili oil, soy sauce, grated garlic, and sugar until the sugar is fully dissolved. Set the sauce aside until you are ready to assemble the dish.

Bring a large pot of water to a rolling boil over high heat, then gently drop the wontons into the water in batches. Cook for 4 to 5 minutes, or until the wontons float to the surface and the pork is cooked through.

Use a slotted spoon to transfer the cooked wontons directly into serving bowls, letting the excess water drain. Drizzle the prepared Sichuan chili oil sauce generously over the hot wontons, garnish with extra green onions, and serve immediately.