Heat the oil, star anise, cinnamon stick, and Sichuan peppercorns in a small saucepan over medium high heat until oil starts to bubble slightly turn the heat down to medium or low heat. Let the oil cook for 10 minutes. When the oil is done cooking, the seeds and pods should be darker in colour, but not blackened. (Let the oil cool for 5 minutes if it is too hot, the temperature should be at 225 to 250 degrees F. In a separate heat-proof bowl, add the red pepper flakes and salt. Remove the aromatics from the oil using a fine mesh strainer . Slowly pour the oil over the red chilli flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator. (can be kept in fridge for up to 2 months)
Combine soy sauce, Sichuan chilli oil , salt and mix well. Set aside.
In a stand mixer, add all ingredients and mix until you have a rough ball shape. Dust your work surface with a little cornstarch. Remove from the bowl and knead for 5-10 minutes until smooth. Let dough rest for 20 mins.
To wrap the wontons, take a wrapper, and add filling. Use your finger to coat the edges with a little water. Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, coat a litter water pressing firmly to seal.