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1
Make the chile oil: Coarsely grind the peppercorns and fennel using a mortar and pestle or spice grinder.
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2
Heat the peanut and coconut oils in a small saucepan over medium heat until hot but not smoking.
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3
Add the chiles, garlic, and peppercorn mixture.
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4
As soon as the chiles turn a darker shade of red, removes the pan from the heat.
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5
Let the oil cool completely, then season to taste with salt.
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6
The oil can be refridgerated in an airtight container for up to 2 weeks.
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7
Bring to room temperature before using.
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8
Make the dumplings: In a large bowl, combine the pork, egg, wine, sesame oil, salt, and ginger.
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9
Use your hands to work all the ingredients together until well mixed.
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10
It's best to use your hands because you can get everythign incorporated into the meat without making the pieces of meat too small.
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11
Add the consomme and fold it in with your hands until just incorporated.
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12
If you have time, cover and refrigerate the filling until nice and cold, up to 2 days.
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13
The filling will be easier to spoon into your wrappers when it's chilled.
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14
When you're ready to cook, follow the wrapping instructions, using the tortellini fold (see Notes).
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15
Boil the dumplings in salted water until the skins wrinkle and the filling cooks through, about 6 minutes.
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16
Drain and immediately transfer to a large bowl and add the chile oil (see Notes).
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17
Gently toss until the dumplings well coated.
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18
Divide among serving dishes and pour the chile oil from the bowl on top.
