Bitter Chrysanthemum Dumplings

First, knead the dough and let it rest; make sure it's soft.

Heat the oil and add the Sichuan pepper and star anise to infuse the oil. Let it cool and set aside.

Finely chop the scallions and ginger, then mix them into the minced meat.

Remove the Sichuan pepper and star anise from the cooled oil and discard them. Then mix in salt, chicken essence, dark soy sauce, light soy sauce, pepper powder, oyster sauce, and sugar into the meat mixture.

Chop the washed bitter chrysanthemum finely, mix it with salt to draw out moisture, and squeeze it slightly. Keep a little of the extracted bitter chrysanthemum juice to add to the meat mixture, ensuring the filling remains moist. Finally, combine the squeezed bitter chrysanthemum with the meat filling, and then you can start wrapping the dumplings!