Add the Sichuan peppercorns to a bowl along with the hot water, and allow to stand for 15 minutes. Strain the Sichuan peppercorn water into a measuring cup or bowl, and cool completely.

Now, to the filling. Place ground beef in a bowl.

Add the oyster sauce, light soy sauce, dark soy sauce, wine vinegar, sugar, white pepper, five spice powder, garlic and minced ginger. Stir vigorously with a pair of chopsticks for 5 minutes, or on low speed for 2 minutes.

Gradually add the cooled Sichuan peppercorn water to the filling in several batches, making sure the meat absorbs all the liquid before adding the next batch. Mix well, until the meat resembles a paste, about 3-5 minutes. Finally, add the neutral oil, sesame oil, and salt. Mix, and then stir in the scallions.

Add about 1 tablespoon of filling to the center of each wrapper, and squeeze the dumpling closed or pleat according to our instructions on how to fold dumplings. Just make sure that the wrapper isn’t too thin in any spots, or it might break during cooking.

At this point, it’s a good idea to taste a few dumplings. Boil them for 5 minutes, and taste for seasoning. Adjust seasoning according to your own tastes (add more vinegar, sesame oil, etc. to taste). Once you’re happy with the filling, assemble the remaining dumplings until you’ve used all the filling/dough. Place the dumplings on a parchment-lined sheet pan, spacing them apart so they aren’t touching each other.

add a little oil to a frying pan and place dumplings in a single later. Allow bottom to fry for a few minutes before adding a little water and covering with a lid. Allow to steam until wrappers are translucent and meat is cooked (about 7-10 min).

Serve with dumpling dipping sauce, spicy cucmber salad and fried rice.