For the dressing: stir all the creamy tahini dressing ingredients together into a bowl, adding 1 tbsp of cold water at a time until the dressing goes creamy. Taste and season with more sugar or soy sauce, if needed.

For the salad: add the rice vinegar, soy sauce and sesame oil into a bowl.

Trim the cucumber. Cut it into quarters, widthways. Using a rolling pin or something heavy, smack the cucumber until it splits. Chop into roughly 2cm large chunks. Trim and thinly slice the radishes and spring onion. Add the cucumber, spring onion whites and radishes into the dressing and toss together, let marinate for 5-10 mins.

Meanwhile, pan-fry the dumplings according to package directions.

Spoon the tahini dressing onto a sharing plate. Toss the dumplings into the cucumber salad and spoon over the creamy dressing. Sprinkle over the remaining spring onions and drizzle over the chilli oil.