In a medium bowl, put the chicken, onions, soy sauce, oil, and pepper, and mix well.
Put roughly ¼ cup lukewarm water in a small bowl. Line a baking sheet with parchment paper. Set aside.
Place just under 1 teaspoon of the filling at the center of a wonton square. You will have to adjust the amount of filling as needed. Wonton skins can vary in dimension, so use your best judgment.
Dip your finger in the water and moisten all four edges as if you are sealing an envelope flap. Fold the wrapper in half over the filling, line up the edges, and press down to flatten and seal. You will now have a rectangle packet. This part is kind of a pain but worth it to get right. What’s worse than wontons that split open during cooking? Okay fine, many things, but we can all agree that isn’t great, so make sure they are sealed properly.
Pick up the filled rectangle and hold it so that the edge that contains the filling is at the bottom. Moisten the lower left corner of the rectangle. Using both hands, wrap the lower edges of the wonton into a small circle until they meet, and adhere the bottom right corner of the rectangle to the moistened left corner. Don’t worry about imperfections, once you place them in bowls with copious amounts of chile oil, people will only be looking at the bright colors and impending heat anyway. Place the wontons on the prepared baking sheet as you make them. Repeat with the remaining filling and wonton skins.
To cook the wontons, in a large soup pot, bring 3 quarts of water to a boil. Add 8 wontons per person and boil for 4 to 5 minutes, or until the wontons become opaque and the filling is cooked through. Drain the wontons and transfer them to bowls to serve. Drown them unmercifully in the Crunchy Chile Oil and serve immediately.