These fragrant Chinese-style pasta purses are made with wonton 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.
250 g lean minced pork
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 reduced-salt soy sauce
20 wonton wrappers
1 egg, beaten
2 tablespoons canola oil
300 ml hot reduced-salt chicken stock
SPICY PEANUT SALAD
7 cm piece cucumber, seeded and finely diced
1 large carrot, finely diced
2 shallots, finely chopped
2–3 tablespoons chopped fresh coriander
2 tablespoons sweet chilli sauce
4 tablespoons finely chopped unsalted peanuts
pepper to taste
4–8 crisp green lettuce leaves to serve
sprigs of fresh coriander to garnish
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Tip the pork into a bowl and, with your hands, mix in the water chestnuts, spring onions, ginger, hoisin sauce and soy sauce. 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 dumplings 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 dumplings, then cover the pan again and simmer gently for 10 minutes or until the wonton wrappers are cooked.
Meanwhile, to make the salad, stir the cucumber, carrot, shallots and coriander together. Gradually add the sweet chilli sauce, tasting the mixture to ensure that it is not too spicy for you, then add the peanuts and pepper to season.
To serve, arrange the lettuce leaves on 4 large plates and pile 5 drained dumplings on top of each. Spoon some of the spicy peanut salad around and garnish with coriander sprigs. Serve any remaining salad separately.
Instead of frying and then simmering the dumplings, they can be steamed as for the dim sum with dipping sauce.