Start by placing the drained beans on a clean tea towel and squeeze out as much moisture as you can, or alternatively, pat them dry with a paper towel, or let them air-dry. This step is crucial; excess moisture will make the dough sticky and difficult to shape.

Mash the beans until they are smooth, or use a blender for an even silkier texture. Blending is especially helpful for breaking down the skins if you're using harder, canned beans, which tend to have tougher skins than jarred ones.

Add the whole egg, a pinch of flaky salt, and about half of the flour to the mashed beans. Mix until a soft dough forms, gradually adding more flour as needed. The goal is to achieve a soft and malleable dough, similar to Play-Doh. Be careful not to add too much flour, as this will make the dumplings dense.

Lightly dust a clean surface and your hands with a bit of flour. Roll the dough into small balls, roughly the size of a walnut. If the balls are too large, they will expand in the water and may remain raw in the center. Also, be cautious with the outside dusting to prevent them from becoming slimy while cooking.

Bring a large pot of well-salted water to a boil. Gently drop the dumplings into the boiling water, then reduce the heat to a simmer to help them maintain their shape.

Cook the dumplings in batches, waiting until they float to the surface. Once they do, let them cook for an additional two minutes before removing them with a slotted spoon. Reserve a ladleful of the cooking water.

In the meantime, mix all the peanut sauce ingredients in a bowl. Add a splash of the reserved dumpling water and stir until you achieve a smooth, glossy consistency. The starchy water will help the sauce adhere to the dumplings.

Transfer the dumplings to a plate and drizzle the peanut sauce over them. Top with toasted sesame seeds and sliced spring onions, finishing with a drizzle of chilli oil. For a heartier meal, you can also serve the dumplings with rice.