Step 1

Bring a medium pot of water to the boil, add frozen edamame and simmer them for 6 minutes. Drain and refresh under a cold tap.

Step 2

Place cooked edamame in a food processor. Blend until edamame are minced finely, then add tahini and process some more - until the filling clumps together.

Step 3

Heat a bit of oil in a large pan. Gently fry spring onions, garlic and ginger. Once the aromatics are softened and fragrant, add edamame mince. Season with soy sauce, rice vinegar, sesame oil and wasabi (diluted in a little water first if using powder, follow the instructions on the packet) to taste. Add a splash of water if the filling is too dry and crumbly. Allow it to cool down.

Step 4

Combine flour and salt in a mixing bowl. Pour in hot water while mixing it into the flour with a pair of chopsticks. Once combined roughly, bring the dough together using your hands and then transfer to a lightly floured surface. You may need to add a touch more water if the dough is too dry but be sure to add it in gradually, in very small amounts.

Step 5

Knead the dough for a few minutes until elastic and smooth.

Step 6

Set the dough aside for 30 minutes under a clean kitchen towel or pierced (so that it can breathe) cling film so that the dough doesn’t dry up.

Step 7

Divide the dough into quarters. Cover three portions of the dough with a damp kitchen towel while you work on the forth. Roll the dough into a snake and then divide it into 8 equal pieces. Roll each piece into a small ball, flatten with your palm and then using a straight rolling pin, roll each disc into a thin wrapper. Ideally, you want the edges thinner than the middle following a 'roll and turn' technique (see this video).Place a heaped teaspoon of the mixture in the centre of the wrapper and seal the dough over the filling at the top. You can simple fold them into half-moons or use a more intricate pleating pattern. I found this video helpful.

Step 8

Arrange the finished dumplings, seam up, on a lightly floured surface and cover them with a kitchen towel while making the rest so that they don’t dry out.

Step 9

Heat up a little (I used 10 ml / 2 tsp per 10 dumplings) oil in a large frying pan that you have a lid for. Choose a reliable non-sticking pan - I use a stainless steel pan and it works well. Once the oil is hot, arrange as many potstickers as you can without them touching each other. Fry for 2-3 minutes, then add a splash of water to the pan (1 cm) and put the lid on. Let the dumplings cook in their own steam for about 6-8 minutes - depending on how thin your dough is. Once all the water has cooked out, take the lid off and leave the potstickers on heat for another minute or two so that any excess water evaporates and the bottoms turn nice and crispy.

Step 10

Arrange cooked potstickers with crispy bottoms up while you cook the remaining batches.

Step 11

Serve with a drizzle of chilli oil mixed with in with a small amount of soy sauce or tamari.