Duck dumplings

makes 30
45 minutes

Ingredients

  • 200g of duck, cooked and shredded
  • 4 spring onions, trimmed and very finely chopped
  • 1 garlic clove, crushed to a paste
  • 1 tbsp of ginger, grated
  • 1 red chilli, large, deseeded and very finely chopped
  • 1 tsp Chinese five-spice powder
  • 1 tbsp of hoisin sauce, large
  • 30 wonton skins
  • 1 dash of rice wine, shaoxing, or dry sherry
  • 75ml of water, plus extra to seal
  • salt
  • black pepper
  • groundnut oil, or vegetable oil
  • soy sauce, to serve

Method

1
Mix together the duck, spring onion, garlic, ginger, chilli, five spice, hoisin sauce, and season with salt and pepper. Taste and adjust the seasoning if necessary
2
Put a spoonful of the mix in the centre of a wonton wrapper. Dip your finger in a glass of water and dab it round the edge of the dough. Fold over and seal, then crimp the edges, both to help seal but also for prettification
3
Repeat with the remaining wrappers, covering the finished specimens with a damp tea towel to prevent them from drying out
4
Heat a splash of oil in a frying pan or wok, and add the dumplings. Fry until they’re crisp on the bottom, then add a splash of rice wine and the water. Cover tightly and cook for a further 2-3 minutes, until the steam has all been absorbed. Serve with soy sauce