In a large bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper — 10 minutes

Mix the filling thoroughly until well combined — 5 minutes

Place a dumpling wrapper on a clean surface and add about 1 tablespoon of filling to the center — 2 minutes

Wet the edges of the wrapper with water, fold it in half, and pinch to seal — 3 minutes

Repeat the process until all filling is used — 10 minutes

Prepare the tofu by cutting it into cubes — 5 minutes

Heat vegetable oil in a pan over medium heat — 2 minutes

Add Sichuan peppercorns and fry until fragrant — 1 minute

Add minced garlic and ginger, sauté until golden — 1 minute

Add ground pork and cook until browned — 5 minutes

Heat oil in a large skillet over medium heat — 2 minutes

Arrange the dumplings in the skillet and fry until the bottoms are golden brown — 5 minutes

Stir in doubanjiang, soy sauce, and rice wine — 1 minute

Pour in chicken broth and bring to a simmer — 2 minutes

Add 1/4 cup of water to the skillet and cover to steam the dumplings — 8 minutes

Gently add tofu cubes and simmer for 5 minutes — 5 minutes

Stir in cornstarch mixture to thicken the sauce — 2 minutes

Garnish with chopped green onions — 1 minute

Remove the lid and cook until water evaporates and bottoms are crispy — 2 minutes

Serve hot with cooked rice — 1 minute