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.
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)
Tip the pork into a bowl and mix in the water chestnuts, spring onions, ginger, hoisin sauce and soy sauce.
(The easiest way to do this is with your hands.
) Divide the mixture into 20 equal portions.
Brush a wonton wrapper with 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 wonton wrappers.
Heat the oil in a large frying pan.
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.
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.
Meanwhile, stir the vegetables and coriander together for the salad.
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.
To serve, arrange the crisp leaves on 4 large plates and pile 5 drained pot–stickers on top of each.
Spoon some of the spicy peanut salad around the pot–stickers and garnish with coriander sprigs, if liked.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.