Make the fuzhi soy sauce by combining all of its ingredients in a small saucepan and bringing to a boil. Once at a boil, lower heat and summer, stirring occasionally, for 20 minutes. It will reduce and become a bit syrupy. Allow to cool, then strain into a container.

Prepare dumpling filling by mixing pork, scallions, ginger, soy sauce, sesame oil, salt, Sichuan pepper and egg in a large bowl, stirring to combine thoroughly.

Remove dumpling wrappers from package, but keep them covered with a damp paper towel so they don't dry out as you wrap. Have a small bowl of water nearby. Take a single dumpling wrapper and, using your fingertip, wet the edges all the way around the dumpling, which will help it seal. Put 1½ teaspoon pork filling in the center of the wrapper, fold edges to meet and seal tightly. A simple seal will do, or you can pleat the edges along one side for a fancier look. Sit dumplings aside under a damp paper towel until you have wrapped them all. (At this point, you can freeze a portion of the dumplings if you like, to be freshly cooked at a later date.)

Bring a large pot of water to a full boil. Put 10 to 15 dumplings into the water, or as many as will comfortably fit in your pot without crowding the dumplings. Using the tried-and-true Chinese method for cooking dumplings, wait for the water to return to a full boil and then pour in enough cold water to completely stop the boil. Wait for the pot to return to a boil, then repeat the process, adding enough water to stop the boil. After the dumplings return to a boil for the third time, the dumplings are done! (Though do test one to make sure. I learned three times in Sichuan, but Mrs. Chiang actually returns the dumplings to boil a fourth time.)

Ladle dumplings into individual serving bowls and top with a generous amount of the fuzhi soy sauce and the crispy chili oil, generally in a 2:1 ratio. Garnish with a small amount of minced garlic and toasted sesame seeds. Serve hot.