For the black vinegar and tamari, combine all the ingredients in a small bowl and stir until the sugar has dissolved. Cover and keep refrigerated until required.

For the chilli oil, combine the vegetable oil, cinnamon, star anise, Sichuan peppercorns and bay leaves in a small saucepan. Cook over low heat until the oil becomes fragrant, about 25 minutes.

Meanwhile, in a medium heatproof bowl, combine the red pepper flakes and salt. Once the oil mixture is fragrant, increase the heat to high and cook for an additional minute. Carefully strain the oil through a fine sieve into the bowl containing the red pepper flake mixture and stir well.

Let it cool to room temperature before transferring to a jar to infuse further.

For the filling, combine ingredients in a medium-sized bowl and mix vigorously in one direction until the mixture binds. Cover and let rest in the fridge for 30 minutes.

For the bang bang sauce, combine all the ingredients in a medium-sized bowl and whisk until well mixed. Before using, you can thin the sauce with additional chicken broth, if desired.

Working with one dumpling wrapper at a time, place one level tablespoon (15g) of filling in the centre of a wrapper and shape into a half-moon. Cover loosely with a clean, damp tea towel and repeat the process to form the remaining dumplings.

Cook the dumplings in a pot of boiling water until cooked through, 4 to 6 minutes. Remove from the water using a slotted spoon.

Serve in bowls topped with some of the black vinegar and tamari, roasted Sichuan chilli oil and bang bang sauce, plus cucumber, sliced green onion (if using) and roasted peanuts.