Duck dumplings recipe

makes 30
45 minutes


  • 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


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
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
Repeat with the remaining wrappers, covering the finished specimens with a damp tea towel to prevent them from drying out
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