Shop Now

Pork dumplings with peanut salad

These fragrant Chinese-style pot-stickers are made with won ton wrappers. They are part fried, then simmered in stock and served on a bed of green leaves with a spicy salad of peanuts and crunchy vegetables, making the perfect snack or starter.

Pork dumplings with peanut salad
Low Fat No Fat Asian Cooking
Pork dumplings with peanut salad


250 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

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) leaves2
tablespoons sweet chilli sauce (see page 246
4 tablespoons finely chopped unsalted peanuts
4–8 crisp green lettuce leaves, to serve
sprigs of fresh coriander (cilantro), to garnish


  1. 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.
  2. Divide the mixture into 20 equal portions.
  3. 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.
  4. 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.
  5. Repeat with the remaining pork and won ton wrappers.
  6. 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.
  7. Cover and cook for 5 minutes, or until they are lightly browned on the base.
  8. 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.
  9. Drain well on paper towels.
  10. Meanwhile, to make the spicy peanut salad, toss the cucumber, carrot, shallots and coriander together in a bowl.
  11. Gradually add the sweet chilli sauce, to taste, then add the peanuts and season with black pepper.
  12. To serve, arrange the lettuce leaves on serving plates and spoon in some of the spicy peanut salad.
  13. 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

Serves 4 (makes 20)
Preparation: 30 minute
Cooking: 15 minutes

Low Fat No Fat Asian Cooking

Low Fat No Fat Asian Cooking

is out now. It’s the tastiest way to help you lose weight, improve your health and feel more energetic. Available from Reader’s Digest.

Find out more...

More Recipes

14 Chrissie Bikkie Baking Hacks

14 Chrissie Bikkie Baking Hacks

Between shopping for gifts and entertaining guests, the most wonderful time of the year can get pretty stressful.
The 11 Crazy Pizza Toppings That Are Actually Delicious

The 11 Crazy Pizza Toppings That Are Actually Delicious

Sure, you've been eating your pizza with extra cheese, pepperoni, and mushrooms for years, but that's child's play compared to the craziest new pizza toppings out there.

Seven Steps For a GI Diet

Follow these seven simple steps for staying on a low GI health diet.
Thai coconut rice with seafood

Thai coconut rice with seafood

This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a great texture - if you do not have any, basmati rice makes a good substitute.
Vietnamese tofu and noodle salad

Vietnamese tofu and noodle salad

An exciting layered salad combines crisp vegetables flavoured with fresh herbs, noodles and marinated grilled tofu. The tofu is best prepared several hours in advance as longer marinating will enhance the delicious flavour.