DIRECTIONS

Sichuan pepper and salt

Dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to "pop" and become aromatic, take off the heat. Allow to cool, then grind to a powder in mortar and pestle or spice grinder (makes four tablespoons; store in an airtight container).

Sichuan chilli oil

Place chilli flakes in a heatproof bowl. Heat oil in a small heavy-based saucepan until the surface seems to shimmer slightly. Carefully pour hot oil over chilli to release the heat and flavour. Stir to combine and set aside for at least 30 minutes to cool.

Strain cooled oil mixture over a bowl through a fine sieve and discard chilli flakes. Stir in remaining ingredients, including a pinch of Sichuan pepper and salt, to combine and set aside.

Dumplings

Place all the dumpling ingredients (except wonton wrappers, Sichuan chilli oil and Sichuan pepper and salt) in a bowl and combine well.

Next, fill and shape the dumplings by placing a rounded teaspoon of the filling in the centre of a wrapper. Dip your finger in water and moisten the edges of the wrapper. Gently lift one side of the wrapper and fold in half over the filling to the opposite side. Lightly press around filling and along edges to seal. Repeat with remaining wrappers and filling. Set the 16 dumplings aside in a single layer on a tray lined with baking paper.

Bring a large saucepan of water to the boil. Drop dumplings into the water a few at a time and boil for 2½ minutes or until cooked and wrappers are translucent. To test that the dumplings are ready, remove one and cut into it with a sharp knife to check that the filling is hot. When dumplings are ready, remove with a slotted spoon and drain onto a plate.

Arrange dumplings on a platter and serve immediately dressed with Sichuan chilli oil, garnished with the native sea blite and sprinkled with the Sichuan pepper and salt.