Steep Sichuan peppercorns in hot water and allow the liquid to cool completely to make peppercorn water. Chop the scallions and divide them into two portions.

In a small bowl, mix the starch and water at a 1:16 ratio and stir until smooth to form a starch slurry.

Place the minced meat in a bowl. Add salt, sugar, white pepper, five-spice powder, light soy sauce, dark soy sauce, and oyster sauce. Stir in one direction with chopsticks until evenly combined.

Add the cooled peppercorn water gradually, a little at a time. After each addition, stir until the liquid is fully absorbed before adding more. Continue until the filling becomes sticky, glossy, and juicy.

Add half of the chopped scallions. Pour the hot oil directly over the scallions to release their fragrance, then quickly mix everything together. The filling is now ready.

Place one wonton wrapper in your hand and add about 10 g of filling in the centre. Avoid overfilling to prevent leakage. Use a bun-style pinching motion to seal the wrapper securely. Repeat with the remaining wrappers and filling.

Arrange the buns in a pan, leaving space between them to avoid overcrowding. Drizzle cooking oil around the pan.

Cook over medium-low heat until the bottoms turn lightly golden and set.

Pour the prepared starch slurry into the pan, adding just enough to cover the bottoms of the buns. Cover with a lid and reduce the heat to low. Cook until all the liquid has evaporated, about 8–10 minutes.

Remove the lid and allow the bottoms to crisp up again until golden and crunchy. Sprinkle with the remaining scallions and toasted sesame seeds. Remove from the pan and serve hot.