close
Advertisement
Shop Now
Magazine
 

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

Ingredients

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

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

Preparation

  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
Source:

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

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Advertisement