Pork pot-stickers with spicy peanut salad | Reader's Digest Australia

Name: Pork pot-stickers with spicy peanut salad | Reader's Digest Australia
Ingredients: 250 g lean pork mince; 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 dark soy sauce; 20 wonton wrappers; 1 egg, beaten; 2 tablespoons sunflower oil; 300 ml hot pork or chicken stock; Spicy peanut salad; 7.5 cm piece cucumber, seeded and finely diced; 1 large carrot, finely diced; 2 red Asian shallots, finely chopped; 2–3 tablespoons chopped fresh coriander; 2 tablespoons Thai dipping sauce for dim sum, or to taste; ⅓ cup (50 g) finely chopped salted peanuts; salt and pepper; 4–8 crisp green leaves (such as Chinese leaves, iceberg or cos lettuce), torn into pieces if very large; sprigs of fresh coriander (optional)

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These fragrant Chinese–style pasta purses are made with wonton wrappers, available from Asian supermarkets. They are part fried, then simmered in stock and served on a bed of green leaves with a...

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Ingredients

250 g lean pork mince
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 dark soy sauce
20 wonton wrappers
1 egg, beaten
2 tablespoons sunflower oil
300 ml hot pork or chicken stock
Spicy peanut salad
7.5 cm piece cucumber, seeded and finely diced
1 large carrot, finely diced
2 red Asian shallots, finely chopped
2–3 tablespoons chopped fresh coriander
2 tablespoons Thai dipping sauce for dim sum, or to taste
⅓ cup (50 g) finely chopped salted peanuts
salt and pepper
4–8 crisp green leaves (such as Chinese leaves, iceberg or cos lettuce), torn into pieces if very large
sprigs of fresh coriander (optional)