Duck dumplings
Ever tried making dim sum? Wonton dumplings are surprisingly easy to make as James found. Follow his delicious recipe to make these tasty morsels for yourself.
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
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Duck dumplings
