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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) 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


  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

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