In a blender or food processor, add 1 cup of peas and 1 teaspoon of sesame oil. Blend until mostly smooth. A chunky mixture is good! It’s not supposed to be totally smooth. Set aside.

In a medium skillet, set over medium-low heat, add the butter. When melted, add the leeks, a liberal pinch of salt and a few rounds of black pepper. Cook until the leeks are soft, stirring regularly, about 10 minutes. Add the soy sauce, minced garlic, and grated ginger and cook for 1 minute more, until the garlic is fragrant. Add the reserved mashed peas and whole peas. Give it a good mix and transfer to a bowl. We’re not really cooking the peas a whole lot—we want that fresh flavor! Give it a taste and adjust the salt, if you like.

In a small bowl, add the crushed red pepper. In a small bowl or small warming pot, add the sesame oil. Heat until very warm, but not scalding. Pour the sesame oil over the crushed red pepper and allow to steep for 5 minutes. Next, whisk in the soy sauce, rice wine vinegar and add the thinly sliced green onions.

Place one wrapper in your hand. Add a teaspoon of filling to the center of the wrapper and moisten hallway around the edge with a wet finger. To seal, using the thumb and forefinger of one hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining pot stickers.

*NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer.

To a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 2 minutes.

Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 3 to 4 minutes. Remove the lid and cook for an additional 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately