Add all of the wonton filling ingredients to a blender or food processor, and blend until fully combined; mixture should have a paste consistency.
Lay a wonton wrapper on a flat surface and add a teaspoon of filling to its center. Dip your finger in a little water or an egg wash, and rub along the edges of the wrapper.
Fold one corner of the wonton over the filling to align with its opposite corner, forming a triangle. Press along the edges of the triangle to seal. Next, overlap the left corner over the right corner, and seal with water or egg wash. Press to seal, and then place wonton on a baking sheet lined with parchment paper.
Bring a pot of water to a boil and allow it to have a roaring boil for one minute. Lower heat to bring boil down to a low roar/slightly above a simmer. Drop 4-5 wontons into the water at a time and let them cook for 2 minutes or until translucent. Keep slowly stirring the wontons in the water while they cook to prevent them from sticking. Wontons should float to top right at 2 minutes and be al dente. Remove wontons from water with a slotted spoon and set aside. Repeat until all wontons are cooked.
In a small bowl add ¼ cup of the boiling water, chili crisp/chili oil, and hot sauce. Taste and adjust ingredient quantities as needed.
Add 3-4 wontons to a serving bowl and pour some of the sauce over the wontons. Top wontons with more hot sauce, chili crisp, a sprinkle of Tony’s seasoning, and green onions, and serve.