Ingredients250 g (8 oz) lean minced (ground) pork
¼ cup (45 g) finely chopped canned water chestnuts
3 spring onions (scallions), finely chopped
1 tablespoon grated fresh ginger
2 tablespoons hoisin sauce
1 tablespoon salt-reduced soy sauce
20 won ton wrappers
1 egg, beaten
2 tablespoons canola oil
1¼ cups (310 ml) salt-reduced chicken stock, heated
SPICY PEANUT SALAD
7 cm (3 inch) piece cucumber, halved, seeded and finely diced
1 large carrot, finely diced
2 Asian shallots or ½ small red onion, finely chopped
2–3 tablespoons chopped fresh coriander (cilantro) leaves
2 tablespoons sweet chilli sauce
4 tablespoons finely chopped unsalted peanuts
4–8 crisp green lettuce leaves, to serve
sprigs of fresh coriander (cilantro), to garnish
- Put the pork into a bowl with the water chestnuts, spring onions, ginger, hoisin sauce and soy sauce and use your hands to mix together until well combined.
- Divide the mixture into 20 equal portions.
- Working with one won ton wrapper at a time, brush with the beaten egg and place a portion of the pork mixture in the centre.
- 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.
- Repeat with the remaining pork and won ton wrappers.
- Heat the canola oil in a large frying pan over medium heat. Arrange the dumplings in the base of the pan in a single layer.
- Cover and cook for 5 minutes, or until they are lightly browned on the base.
- Pour in enough of the hot stock to come halfway up the sides of the dumplings, then re-cover the pan and simmer gently for 10 minutes, or until the won ton wrappers are cooked through.
- Drain well on paper towels.
- Meanwhile, to make the spicy peanut salad, toss the cucumber, carrot, shallots and coriander together in a bowl.
- Gradually add the sweet chilli sauce, to taste, then add the peanuts and season with black pepper.
- To serve, arrange the lettuce leaves on serving plates and spoon in some of the spicy peanut salad.
- Top with the dumplings and garnish with coriander.
Each serving (5 dumplings) provides 2067 kJ, 494 kcal, 25 g protein, 21 g fat (3 g saturated fat), 50 g carbohydrate (10 g sugars), 5 g fibre, 1105 mg sodium