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Pork pot-stickers with crisp and spicy peanut salad

  • 4servings
  • 40minutes
  • 300calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsCopper, Natrium, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g (9 oz) lean minced pork

  2. 55 g (2 oz) drained canned water chestnuts, finely chopped

  3. 3 spring onions, finely chopped

  4. 1 tbsp finely grated fresh root ginger

  5. 2 tbsp hoisin sauce

  6. 1 tbsp dark soy sauce

  7. 20 wonton wrappers

  8. 1 egg, beaten

  9. 2 tbsp sunflower oil

  10. 300 ml (10 fl oz) hot pork or chicken stock

  11. Spicy peanut salad

  12. 7 1/2 cm (3 in) piece cucumber, seeded and finely diced

  13. 1 large carrot, finely diced

  14. 2 shallots, finely chopped

  15. 2-3 tbsp chopped fresh coriander

  16. 2 tbsp Thai dipping sauce for dim sum, or to taste

  17. 4 tbsp finely chopped salted peanuts

  18. salt and pepper

  19. To serve 4-8 crisp green leaves (such as Chinese leaves, iceberg or cos lettuce), torn into pieces if very large

  20. sprigs of fresh coriander

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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. Serve any remaining salad separately.

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