Directions

1. In a large bowl, combine the ground pork, diced peaches, 1 Tbsp green onions, soy sauce, Shaoxing wine, cornstarch, grated ginger, white pepper, and sesame oil. Mix well until everything is evenly combined.
2. Place a wonton wrapper on a flat surface. Spoon a small amount of the filling (about 1 teaspoon) in the center of the wrapper. Moisten the edges of the wrapper with water. Fold the wrapper diagonally to form a triangle, enclosing the filling. Press the edges to seal. Repeat with remaining wonton wrappers and filling.
3. Bring a large pot of salted water to a boil. Carefully drop the sui kow into the boiling water. Cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain any excess water.
4. In a large saucepan, combine the chicken broth, soy sauce, rice vinegar, chili oil, sriracha, and additional green onions. Bring to a simmer over medium heat. Taste and adjust seasonings with salt and white pepper as needed.
5. Divide the cooked sui kow evenly among 10 serving bowls. Ladle the hot and spicy broth over the sui kow. Garnish with additional sliced scallions (optional) and serve hot.