1. Mix the pork, water chestnuts, green onions, ginger, hoisin sauce and soy sauce in a bowl, using 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 dumplings, then cover the pan again and simmer gently for 10 minutes or until the wonton wrappers are cooked.
5. Meanwhile, to make the peanut salad, stir the cucumber, carrot, shallots and coriander together. Gradually add the sweet chili sauce, tasting the mixture to ensure that it is not too spicy for you, then add the peanuts and pepper to season.
6. To serve, arrange the lettuce leaves on 4 large plates and pile 5 drained pot-sticker dumplings on top of each. Spoon some of the spicy peanut salad around and garnish with coriander sprigs. Serve any remaining salad separately.

PER SERVING

424 calories
22 g protein
22 g total fat
4 g saturated fat
91 mg cholesterol
34 g total carbohydrate
11 g sugars
4 g fibre
853 mg sodium

Instead of frying and then simmering the pot-sticker dumplings, they can be steamed as for the Dim Sum With Dipping Sauce (see recipe).