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Steep 1 tbsp Sichuan peppercorns, ginger slices, and scallion in hot water for 5 minutes, then strain and cool
Combine 1 lb ground pork, 150g chopped chives, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sesame oil, ½ tsp white pepper, and ½ tsp salt
Gradually mix in the strained filling water in 3 increments until absorbed
Heat 2 tbsp cooking oil with Sichuan peppercorn and splash over the filling, then mix well
Coat chopped chives with oil and fully mix into the filling
Place a small scoop of filling in the center of each dumpling wrapper
Use water to seal the edges and fold the dumplings
Refrigerate until the dumplings harden and hold their shape
Grease a pan with oil and place the dumplings
Cook for 2-3 minutes, then add hot water and cover to steam until cooked through
Mix ½ tsp cornstarch with 2 tbsp water and splash into the pan, cook for another 2 minutes
Uncover to crisp the bottom and serve with dipping sauce of soy sauce, black vinegar, and chili oil