Pork and Garlic Chive Dumplings With Sichuan and Black Rice Vinegar Dressing

Ingredients

• 300g pork mince
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1⁄2 tsp white pepper
• 2 tsp grated ginger
• 1 1⁄2 tbsp cornflour
• 1⁄2 cup garlic chives, chopped, plus a few extra to serve cut into 3cm lengths
• 275g (30 pieces) ready-made dumpling wrappers (gow gee)
• 400g fresh noodles
• Steamed bok choy, to serve
• 1⁄2-1 tsp dried chilli flakes
• 1⁄4-1⁄2 tsp Sichuan peppercorns
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tbsp sugar
• 4 tbsp black rice vinegar (Zhenjiang or Chinkiang), from Asian grocers
• 2 tbsp soy sauce
• 1 garlic clove, finely chopped or crushed
• 2 tsp toasted sesame seeds