Homemade Chinese Beef Dumplings

Add the cooled peppercorn water a little at a time, mixing well after each addition so the beef absorbs the liquid before you add more. Continue mixing until the filling becomes smooth and paste-like.

Stir in the neutral oil, sesame oil, and salt, then fold in the chopped scallions. Mix until evenly combined.

Shape the wrappers: Divide the rested dough into 4 pieces and keep the portions you are not using covered. Cut one piece into small nuggets of dough, about 15 g each, and roll each piece into a circle about 3 1/2 inches wide.

Fill and fold: Place about 1 tablespoon of filling in the center of each wrapper. Fold and seal tightly, pleating if desired, making sure there are no thin spots or gaps.

Test the seasoning by boiling 2 or 3 dumplings for about 5 minutes. Taste and adjust the remaining filling if needed, then continue shaping the rest of the dumplings.

Arrange the finished dumplings on a parchment-lined tray in a single layer so they do not touch.

Cook the dumplings: Bring a large pot of water to a boil. Add the dumplings in batches and cook for about 5 minutes, or until the wrappers are tender and the filling is cooked through. Remove with a strainer and serve hot with black vinegar, dumpling sauce, or minced raw garlic.