‘Exploding’ pork dumplings with snow peas

I call these ‘exploding’ dumplings as they are a deconstructed version. Adults can leave out the won ton wrappers and add chunks of flash-fried cabbage. This dish is also great with nuoc cham dipping sauce.

INGREDIENTS

1 tablespoon vegetable oil

3 garlic cloves, crushed

4 cm piece ginger, grated

500g minced pork

large handful snow peas, shredded

1 carrot, grated

2 tablespoons rice vinegar

salt

6 won ton wrappers

INGREDIENTS FOR ADULTS

1/4 teaspoon sesame oil

1 tablespoon vegetable oil

100g green cabbage, chopped

2 birdseye chillies, finely chopped

2 tablespoons roasted peanuts, chopped

2 spring onions, shredded

METHOD

Heat the vegetable oil in a frying pan over a medium heat. Add the garlic and ginger and cook for 1 minute.

Add the minced pork, stirring continuously to break it up. Once the meat has changed colour and is cooked through, stir in the snow peas and cook for a further 1–2 minutes.

Stir in the carrot and vinegar and season with salt. Turn off the heat and set aside half of the pork mixture.

DISH ONE

Bring a saucepan of water to the boil. Cook the won ton wrappers one at a time for about 1 minute each, then transfer to the pan with the cooked pork mixture. Once all the won ton wrappers are cooked, toss everything in the pan and serve out the kids’ meals.

DISH TWO

Heat the sesame and vegetable oils in a frying pan over a high heat. Flash-fry the cabbage until just tender, then add the chilli and peanuts. Toss for 1 minute, then return the reserved pork to the pan. Heat through for about 2 minutes, stirring constantly.

Divide into serving bowls and garnish with the spring onions.

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