Pan-Fried Dumplings with Pork and Chives

1. Steep Sichuan peppercorns, ginger, and scallion in hot water. Strain and cool.

2. Combine pork, chopped chives, soy sauce, wine, sesame oil, pepper, and salt. Gradually mix in the strained filling water until absorbed.

3. Combine flour, salt, and water. Knead into a smooth dough. Rest for 30 minutes.

4. Roll dough into a rope, cut into pieces, and roll out into wrappers. Fill with pork mixture and fold into dumplings.

5. Pan-fry dumplings until golden brown on the bottom. Add water, cover, and steam until cooked through. Uncover to crisp back up.

6. Serve dumplings with a dip of soy sauce, black vinegar, and chili oil.