Sichuan-Style Steamed Dumplings with Pork and Vegetables

Method

1. In a bowl, mix ground pork, cabbage, scallions, soy sauce, Shaoxing wine, salt, and Sichuan peppercorns until well combined.
2. Place 1 tsp of the mixture in the center of each wrapper, fold and seal to form a half-moon shape.
3. Arrange dumplings in a steamer lined with parchment paper, leaving space between them.
4. Steam over boiling water for 12-15 minutes until the dough is translucent and the filling is cooked through.
5. Check that the ground meat reaches 71°C (160°F) throughout before serving.