Tip the drained beans onto a clean tea towel and squeeze out as much moisture as possible, or pat dry with a paper towel, or leave to air-dry. This step really matters: too much moisture and the dough turns sticky and hard to shape.

Mash the beans until smooth, or blend for an even silkier dough. Blending also helps break down the skins, which is worth doing if you’re using harder, tinned beans, as they tend to have tougher skins than jarred and can make the dough a little coarser. Crack in the whole egg, a pinch of flaky salt, and about half of the flour. Mix until a soft dough comes together, adding more flour gradually and only as needed, aiming for something soft and malleable, like Play-Doh. Too much flour and the dumplings will turn dense.

Lightly dust a clean surface and both hands with a little flour. Roll the dough into small balls roughly the size of a walnut - any larger and they'll expand in the water and end up raw in the middle. Go easy on the outside dusting too, or they'll turn slimy as they cook.

Bring a large pot of well-salted water to the boil.

Gently drop the dumplings into the boiling water, then reduce to a simmer so they hold their shape. Cook in batches and wait until they float to the surface, then give them another two minutes before scooping out with a slotted spoon. Reserve a ladleful of the cooking water.

Meanwhile, combine all the peanut sauce ingredients in a bowl. Pour in a splash of the dumpling water and stir until you reach a smooth, glossy consistency - the starchy water will help the sauce coat the dumplings.

Tumble the dumplings onto a plate and spoon over the peanut sauce. Scatter with toasted sesame seeds and spring onions, and finish with a final drizzle of chilli oil. You can also serve with rice for something extra hearty.