Mix the flour with 120 ml of hot water (approximately 4 ounces) and 1 tablespoon of oil. Knead into an elastic dough and cover with a damp cloth. Cook the pork belly in hot water, covered, for 10 minutes, then remove, drain and chop. Cook the bamboo shoots in boiling water for 1 minute, remove, drain and chop finely. Rinse the shrimp and pat dry, then chop. Mix together the rice wine, cornstarch, sugar, sesame oil, 1/2 teaspoon salt, pepper, pork and bamboo. Divide into 30 portions.
Knead the dough again and roll out on a floured surface to about 2 cm thick (approximately 1 inch). Cut into 30 pieces. Form each piece into a circle of about 6 cm diameter (approximately 2 inches). Place 1 portion of filling onto each dough piece, fold into crescents and press the edges together. Heat the oil in a wok and cook the wontons in portions over high heat. Drain on paper towels.
Serve with the peanut sauce.