Makes 24 dumplingsPrep: 20 minutesTotal: 2 hours Ingredients 2 tablespoons sichuan peppercorns, toasted 1 small zucchini, grated 1 pound ground lamb 3 scallions, finely chopped, white and green parts 2 tablespoons sherry cooking wine 1 tablespoon freshly grated ginger 1 tablespoon soy sauce 1 tablespoon kosher salt 24 panfried dumpling wrappers 2 tablespoons all-purpose flour 2 tablespoons white vinegar1 teaspoon vegetable oil Directions 1. In a small bowl, soak the peppercorns in 1/3 cup of lukewarm water for at least 1 hour, then strain out and discard the peppercorns. Wrap the zucchini in a clean cheesecloth or tea towel and squeeze to wring out excess moisture. 2. In a medium bowl, add the lamb and slowly pour in the peppercorn-infused[…]