Directions

To Make

1. To make aromatic water, place the spring onion, ginger, and Sichuan peppercorns in a bowl. Pour over boiling water and leave to infuse for 15 minutes. Strain and discard the solid and set the aromatic water aside to cool slightly.
2. Slice pork into thin slices, then finely chop with a cleaver until sticky and retaining a coarse texture.
3. Place all the pork filling ingredients into a mixing bowl. Gradually add the aromatic water in 3-4 additions, mixing in the same direction after each addition until the liquid is fully absorbed. Continue mixing until the filling becomes sticky and cohesive.
4. Place 1 tbsp filling in the centre of dumpling wrapper. Lightly wet the edge of the wrapper with water, then fold in half and seal. Fold 2-3 pleats on each side. Repeat with the remaining filling and wrappers.
5. Heat a frying pan with enough oil to coat the base. Arrange half of the dumplings in the pan, cook for 2-3 minutes, or until the bottom is golden brown.
6. Pour 100ml water around the dumplings and cover with a lid. Cook for another 2-3 minute. Remove the lid and continue cooking until the remaining water has evaporated and the bottoms are crisp and golden. Repeat with the remaining dumplings.
7. Garnish fried dumplings with toasted black and white sesame seeds and some fresh dill. Serve with dipping sauce.