Blend the roasted unsalted peanuts into a coarse powder, and do the same with the celery stalks, reserving a few celery leaves for garnish.

In a frying pan over medium-high heat, pour in a drizzle of olive oil and, once hot, add the peanuts, celery stalks, garlic granules, and a pinch of salt.

Stir and cook covered for 15 to 20 minutes.

If necessary, add a drizzle of water from time to time while stirring.

Add 2 tbsp soy sauce and cook for 5 minutes; the filling should be fairly dry.

Heat the cooking oil, then pour it over the ground chili flakes, 4 tbsp soy sauce, garlic, rice vinegar or cider vinegar, and optional scallions or scallions in a heatproof bowl.

Arrange several Chinese ravioli wrappers on the work surface in a diamond shape in front of you.

Place 1 tsp filling in the center of each wrapper, then moisten the edges with water using a brush or your fingers.

Fold the wontons in half, remove the air from the filling, and seal the edges by pressing with your fingers.

Bring salted water to a boil in a saucepan, then add the wontons one at a time; cook for 4 minutes, drain, and serve immediately with the spicy oil and chopped celery leaves.