Blanket Dumplings

Method

1. To make the filling add the Sichuan peppercorns to the boiling water and set aside to steep. Once the water has cooled strain the peppercorns out reserving the water.
2. Place on some kitchen gloves and in a large bowl mix together the beef mince, oyster sauce, light soy, dark soy, Shaoxing wine, sugar, pepper, 5 spice, ginger and sesame oil. Mix through the chopped scallions. Slowly mix through the Sichuan water a little at a time, only adding more as the meat absorbs the liquid. Once all the water is added the filling should look pasty.
3. Mix together the flours and water to make the crispy blanket mixture and set aside.
4. Heat a little oil in a frying pan over medium high heat. Roll about a tablespoon of filling into a ball and place into the pan. Repeat with the remaining filling leaving spaces between each ball. Allow the balls to fry for a couple of minutes without moving them. Place a dumpling wrapper over the top of each ball and gently press down so they adhere to the meat. Pour the "blanket" flour mixture over the dumplings and reduce the heat to low, cover with a lid and cook for 5 -6 minutes or until the meat is cooked through. Remove the lid and cook for a further 2-3 minutes or until the edges of the dumpling wrappers are crispy. Remove from the heat.
5. To make the dipping sauce, mix together the sugar and hot water and stir until dissolved. Add in the soy, vinegar, chilli oil, garlic, sesame seeds and sesame oil and stir well.
6. Serve the blanket dumplings on two plates and drizzle over some dipping sauce, scatter over scallions and chilli and serve with extra sauce on the side.