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Mix the ground pork with finely chopped lotus root (or vegetable of choice)
Add soy sauce, dark soy sauce, sesame oil, and salt to the meat mixture
Soak sichuan peppercorn and ginger slices in hot water
Strain the peppercorn and ginger water and mix into the meat, let sit
Mix the meat again until water is fully absorbed
Shape the filling into balls
Wrap each ball with dumpling or wonton wrappers
Heat oil in a cast iron pan or regular pan over medium-high heat
Pan fry the dumplings until the bottom is crispy
Add water in three rounds, about ⅓ cup each time, allowing it to fully absorb between additions
Continue cooking until all water is absorbed and dumplings are cooked through
Mix soy sauce and Chinese black vinegar for dipping sauce
Serve hot with dipping sauce