Kung Pao Beyond-Meat Dumplings

Feel free to be flexible about the measurements. That's something I learned in China. Good homestyle recipes usually have eye-balled amounts.

2-3 tablespoons oil
2/3 cup peanuts
1 package Beyond Meat
2-3 tablespoons onion, minced
2-3 scallions, minced
2-3 teaspoons fresh ginger, minced
3-4 garlic cloves, minced
3 tablespoons Lao Gan Ma chili crisp with fermented black beans, or another similar brand
dash of soy sauce, optional

Heat 2 tablespoons of the oil in a hot wok. Add the peanuts and stir constantly until they start to brown. Do not leave them unattended or they will burn. Remove from the wok once they have just started to toast and smell fragrant, keeping as much of the oil in the wok as possible.
Let the peanuts cool slightly, then chop them roughly with a knife of food processor.
If the pan looks dry, add a tiny bit more oil to the pan. The chili paste at the end will add oil, so try to keep the amount low on this end.
Add the onion, scallions, garlic, ginger, and Beyond Meat. Stir gently and lightly break up the Beyond Meat into little chunks. Donâ€™t overly mash it down or it will turn into a paste. When the little clumps are starting to lightly brown, add the fermented chili paste and chopped peanuts. Taste for balance. You may need to add a pinch of salt, dash of soy sauce, additional dollop of chili paste or additional scattering of fresh ginger.
Use this filling to make dumplings in the shape of your choice. This filling works equally well for wontons or potstickers.