Juicy Beef and Celery Dumplings

1. Heat the chicken stock till boiling, then add the Sichuan peppercorns to steep for 10 minutes.
2. Once steeped, remove peppercorns and add stock 1 tablespoon at a time to the ground beef. Make sure to stir vigorously in one direction to allow the stock to soak up. Do not add more stock until it’s been absorbed by the beef.
3. After the stock is incorporated, add celery, sauces and oils, and spices. Stir vigorously in 1 direction to mix everything together.
4. Add 1 tablespoon of filling to the center of a dumpling wrapper and fold.
5. You can boil these (5-7 minutes or until they float) or fry them.
6. To fry, place dumplings on a hot oiled pan. Cook until bottoms are golden brown, then add 1/4 cup of water and cover with a lid.
7. Once the water has evaporated, it’s ready to serve.
8. Serve with cilantro, chili oil, and soy sauce.