Makes approx. 29 dumplings

Peel and finely chop the onion. Melt the butter in a saucepan and fry the onion for 5 minutes until soft. Set aside.

Meanwhile, put the broad beans and edamame in a saucepan of boiling salted water. Bring back to the boil and drain after 1 minute of boiling. Rinse under a cold running tap to cool.

Trim the spring onions and cut into slices. Put the beans, spring onions and summer savoury in a food processor and season generously with salt and pepper. Whizz until you have a chunky paste.

Put a heaped teaspoon of the filling in the middle of a dumpling wrapper. Dip your index finger into a small bowl of water, and moisten the edges of the wrapper wrapper, so that you get a wet circle around the filling.

Fold the wrapper over to enclose filling. Hold in both hands and, starting at one end, pleat the edges by making small overlapping folds, pressing to seal as you go. Transfer each finished dumpling onto a piece of baking paper until you have stuffed all the dumplings in this way.

To make potstickers: Put the vegetable oil into a frying pan. Sit the dumplings in the pan and pour enough boiling water into the pan so it reaches up to half the height of the dumplings. Cover with a lid and cook on a high heat. Leave to boil until nearly all the liquid has evaporated. Uncover, reduce the heat to medium and cook for a little longer until the bottoms of the dumplings are crispy.

To make the dip, mix the sour cream and chopped herbs in a bowl. Season with salt and pepper.

Serve the hot dumplings with the dipping sauce.

*I like to use frozen round dumpling skins by the Korean brand Surasang. You will find them in Asian shops in Luxembourg.

TIPS:
• If you prefer to steam the dumplings, you can do so for 8 minutes at 100°C.
• These dumplings are also great served with a dollop of Luxembourgish mustard or soy sauce as dipping sauce.