Pork & Chive Soup Dumpling Filling

To make the filling water: Steep 1 tbsp Sichuan peppercorns, 3 slices of ginger, and 1 stall of scallion in hot water. Strain the liquid and allow it to cool completely.

For the pork and chive filling: In a large bowl, combine 1lb ground pork, 150g finely chopped Chinese chives, 2 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tbsp sesame oil, ½ tsp white pepper, and ½ tsp salt. Gradually add the strained and cooled filling water to the pork mixture, mixing until it is fully absorbed and the filling is well combined.