Make the filling: In a large mixing bowl, combine ground turkey, finely minced garlic, grated ginger, chopped scallions, soy sauce, sesame oil, and a pinch of salt and black pepper. Mix thoroughly until well incorporated and slightly sticky. Cover and refrigerate for 20 minutes.

Prepare dumpling wrappers: If using store-bought wrappers, keep them covered with a damp towel. If making from scratch, roll out small portions of dough into thin circles about 3 inches in diameter.

Fill the dumplings: Place 1 tablespoon of filling in the center of each wrapper. Wet the edges with water, fold in half, and pleat the edges to seal completely. Place finished dumplings on a lightly floured surface and cover with a damp towel.

Make the chili oil: Heat vegetable oil in a small saucepan until shimmering. Add crushed dried chilies, Sichuan peppercorns, star anise, and additional minced garlic. Cook for 2-3 minutes until fragrant, then remove from heat and let cool.

Prepare the sauce: In a large serving bowl, combine soy sauce, vinegar, sesame oil, a spoonful of the prepared chili oil, minced ginger, and a pinch of sugar. Stir well to combine.

Cook the dumplings: Bring a large pot of water to a rolling boil. Add dumplings in batches, stirring gently to prevent sticking. Cook for 5-6 minutes until they float and the wrappers become translucent.

Assemble: Using a slotted spoon, transfer cooked dumplings directly to the bowl with the sauce. Toss gently to coat.

Garnish and serve: Top with chopped roasted peanuts, thinly sliced scallions, fresh cilantro, and an extra drizzle of chili oil. Serve immediately while hot.