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1
Cut the tofu into 1/4-inch-thick slices; put them on a paper towellined plate and press dry with paper towels.
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2
Finely chop the tofu and transfer to a large bowl.
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3
In a spice grinder, combine the chiles and Sichuan peppercorns and finely grind.
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4
Add to the tofu in the bowl along with all of the remaining ingredients except the cornstarch, dumpling wrappers and canola oil.
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5
Fold gently until well blended.
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6
Fold in the cornstarch just until incorporated.
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7
Lay a wrapper in the palm of one hand.
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8
Using your finger, brush the outer edge with water.
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9
Spoon 1 heaping tablespoon of filling in the center.
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10
Fold the wrapper over the filling to form a half-moon; pinch at the top to adhere.
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11
Fold a pleat in the wrapper on the top left, angling back toward the center.
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12
Press with your fingers to adhere.
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13
Repeat the pleating on the top right of the wrapper to meet the first pleat in the center.
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14
Transfer the dumpling to a parchment paperlined baking sheet and cover with plastic wrap; repeat with the rest of the wrappers and filling.
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15
Pour enough canola oil into a large nonstick skillet to cover the bottom.
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16
Arrange some of the dumplings in the skillet with a non-pleated side down (you will need to work in batches).
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17
Cook over low heat until golden on the bottom, about 3 minutes.
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18
Carefully pour in enough water to reach halfway up the dumplings.
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19
Cover and cook until almost all of the water is absorbed and the filling is cooked through, about 4 minutes.
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20
Uncover and cook until all of the liquid has evaporated and the dumplings are crispy on the bottom, about 2 minutes longer.
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21
Carefully invert onto a plate.
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22
Repeat the process with the remaining dumplings.
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23
Serve warm.
