Mom's Best Lamb Dumplings

Steps

1. In a large bowl, combine the ground lamb, Shaoxing wine, light soy sauce, dark soy sauce, peanut oil, minced ginger, Sichuan peppercorn powder, and salt. Mix well until the mixture becomes sticky.
2. Stir in the grated zucchini, grated carrot, and chopped green onion until evenly incorporated to form the filling.
3. Place a small spoonful of filling in the center of each dumpling wrapper.
4. Wet the edges of the wrapper with water, fold in half, and pleat to seal tightly, forming a dumpling shape.
5. To boil dumplings: Bring a large pot of water to a boil. Add dumplings in batches, stirring gently to prevent sticking. Cook until they float, then add a splash of cold water and bring back to a boil; repeat this twice more until the filling is cooked through.
6. To cook potstickers: Heat a thin layer of oil in a nonstick skillet over medium heat. Arrange dumplings in the pan and cook until the bottoms turn golden brown.
7. Add a small amount of water to the skillet, cover, and steam until the water evaporates and the dumplings are cooked through.
8. Remove the lid and let the dumplings cook a bit longer to re-crisp the bottoms before serving.
9. Serve the dumplings hot, with a dipping sauce of your choice such as soy sauce, vinegar, or chili oil.
10. To freeze dumplings: Arrange uncooked dumplings on a tray without touching, freeze until solid, then transfer to a sealed bag for storage. Cook directly from frozen when ready to eat.