In a medium bowl, combine the ground pork, grated ginger, half of the chopped green onions, 1 tablespoon of soy sauce, sesame oil, and cornstarch. Mix vigorously in one direction until the mixture becomes sticky and paste-like.

Place a wonton wrapper in your palm and add about 1 teaspoon of filling to the center.

Moisten the edges of the wrapper with water, fold it in half to form a rectangle, and press to seal tightly, removing air pockets.

Bring the two bottom corners of the rectangle together, dab a little water on one corner, and press them together to seal (resembling a nurse's cap or ingot shape). Repeat for all wrappers.

In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, chili oil, black vinegar, sugar, and minced garlic to create the sauce.

Bring a large pot of water to a boil. Gently add the wontons and cook for 3-4 minutes, or until they float to the surface and the skins look translucent.

Drain the wontons well and transfer them immediately to a serving bowl.

Pour the prepared chili sauce over the hot wontons and gently toss to coat.

Garnish with the remaining green onions and chopped cilantro before serving immediately.