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Pork pot-stickers with spicy peanut salad

These fragrant Chinese–style pasta purses are made with wonton wrappers, available from Asian supermarkets. They are part fried, then simmered in stock and served on a bed of green leaves with a salad of crunchy vegetables, peanuts and coriander. Serve as a starter.

Pork pot-stickers with spicy peanut salad

Ingredients

  • 250 g lean pork mince
  • 50 g drained canned water chestnuts, finely chopped
  • 3 spring onions, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons hoisin sauce
  • 1 tablespoon dark soy sauce
  • 20 wonton wrappers
  • 1 egg, beaten
  • 2 tablespoons sunflower oil
  • 300 ml hot pork or chicken stock
  • Spicy peanut salad
  • 7.5 cm piece cucumber, seeded and finely diced
  • 1 large carrot, finely diced
  • 2 red Asian shallots, finely chopped
  • 2–3 tablespoons chopped fresh coriander
  • 2 tablespoons Thai dipping sauce for dim sum, or to taste
  • ⅓ cup (50 g) finely chopped salted peanuts
  • salt and pepper
  • 4–8 crisp green leaves (such as Chinese leaves, iceberg or cos lettuce), torn into pieces if very large
  • sprigs of fresh coriander (optional)

Preparation

  1. Tip the pork into a bowl and mix in the water chestnuts, spring onions, ginger, hoisin sauce and soy sauce.
  2. (The easiest way to do this is with your hands.
  3. ) Divide the mixture into 20 equal portions.
  4. Brush a wonton wrapper with beaten egg and place a portion of the pork mixture in the centre.
  5. Gather up the wrapper around the pork and squeeze it together at the top to seal in the filling and form an old–fashioned moneybag shape.
  6. Repeat with the remaining pork and wonton wrappers.
  7. Heat the oil in a large frying pan.
  8. Stand the pot–stickers in the pan, in one layer, cover and cook them very gently for 5 minutes or until they are lightly browned on the base.
  9. Pour in enough hot stock to come halfway up the sides of the pot–stickers, then cover the pan again and simmer gently for 10 minutes or until the pasta is cooked.
  10. Meanwhile, stir the vegetables and coriander together for the salad.
  11. Gradually add the dipping sauce, tasting the mixture to ensure that it is not too spicy for you, then add the peanuts and seasoning to taste.
  12. To serve, arrange the crisp leaves on 4 large plates and pile 5 drained pot–stickers on top of each.
  13. Spoon some of the spicy peanut salad around the pot–stickers and garnish with coriander sprigs, if liked.
  14. Serve any remaining salad separately.

MAKES 20, TO Serves 4
Preparation: 25 minutes
Cooking: 15 minutes



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