To make the wonton filling

1. Warm the toasted sesame oil in a large, heavy pot over medium-high heat.
2. Add in the shallots and add a few pinches of salt. Stir to coat and saute for a few minutes or until they develop a slight golden color.
3. Deglaze the pan with a little water or mirin, then add garlic and saute for 1-2 minutes more.
4. Add the mushrooms to the pot and stir to combine. Allow the mushrooms to slightly collapse and develop a little color, about 5 minutes.
5. Remove from the heat and stir in the chives while still warm. Set aside to cool completely before assembling the wontons.

To make the sweet and salty sauce

1. In a small saucepan, warm the sesame oil over medium-low heat.
2. Add the grated ginger and saute for about a minute.
3. Add the garlic and saute for a minute or two more, ensuring it doesn’t burn.
4. Add in the rest of the ingredients and stir.
5. Turn up the heat and allow it to simmer gently for 5 to 7 minutes, or until it’s slightly reduced.

To assemble the wontons

1. Prepare & Fill: Place a wonton wrapper in your hand, aligning it with your palm. Add a teaspoon of filling to the center. Moisten the wrapper’s edges with water for sealing.
2. Fold: Fold the wrapper in half to form a rectangle, ensuring the edges meet. Seal by pressing firmly, eliminating any air pockets. Moisten one of the rectangle’s bottom corners.
3. Seal: Bring the two bottom corners together beneath the filling, slightly overlapping them. Press to seal firmly.
4. Freeze: Once assembled, lay them on a baking sheet lined with a silpat. Use them immediately or place them into the freezer until frozen, then transfer to a ziploc bag or container until ready.

To cook the wontons

1. Bring a large pot of water to a small boil. Add the wontons in small batches, stopping when the boil disappears.
2. Allow to simmer for a few minutes, then transfer to plates with a skimmer.

To serve

1. Serve the wontons with the sauce, topping with sesame seeds, if desired.