Preparation

• Combine fresh garlic, cold water, and lemon juice in a bowl. Refrigerate for 1-2 days to allow the flavors to develop beautifully.
• Heat vegetable oil in a skillet over medium heat, and sauté chopped onions until they're soft and translucent (about 5-7 minutes). Stir in chili oil and let it cool.
• In a separate bowl, combine the ground beef, cooled onions, scallions, soy sauce, oyster sauce, freshly grated ginger, black pepper, and kosher salt. Mix thoroughly until well incorporated.
• In a mixing bowl, combine all-purpose flour and just-boiled water. Knead the mixture until it’s smooth and elastic, then let it rest in a sealed bag for 15 minutes to 2 hours.
• Divide the rested dough into small sections. Roll out each piece, fill it with a spoonful of the beef mixture, and seal tightly, ensuring no air pockets remain.
• Heat a skillet with vegetable or peanut oil. Fry the dumplings for 1-2 minutes until golden brown. Then, carefully add water, cover, and steam until cooked through (8-10 minutes). Uncover and fry until crispy on the outside.
• Place the dumplings on a plate and generously drizzle with the prepared garlic sauce.