Name: Sticky duck dumplings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 10 gram dried shiitake mushrooms; 2 tablespoon vegetable oil; 170 gram duck breast, skin-on; 2 green onions, finely chopped; 1 egg-white, lightly beaten; 1 teaspoon shao hsing wine; 275 gram pack (30) gow gee wrappers; 1 cup basic master stock; coriander leaves, to serve

Sticky duck dumplings

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Makes 26 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

10 gram dried shiitake mushrooms

2 tablespoon vegetable oil

170 gram duck breast, skin-on

2 green onions, finely chopped

1 egg-white, lightly beaten

1 teaspoon shao hsing wine

275 gram pack (30) gow gee wrappers

1 cup basic master stock

coriander leaves, to serve

Method

1.Cover mushrooms with boiling water. Soak 10 minutes. Drain, chop.

2.Heat half oil in a flying pan on medium. Cook duck, skin-side down, 3-4 minutes. Turn and cook a further 2-3 minutes, until just pink in centre. Rest 5 minutes, reserving rendered fat in pan. Finely chop duck and skin.

3.In a bowl, mix duck, fat, onion, mushroom, egg-white and wine. Place a heaped teaspoon in centre of wrappers. Brush edges with water. Gather up sides and pleat.

4.Heat remaining oil on high. Cook dumplings 1 minute each side. Reduce heat to medium. Add 1/2 stock. Cook, covered, 4-5 minutes.

5.Bring rest of stock to boil. Simmer 3-4 minutes, until reduced by half. Serve as sauce. Top with coriander.

A master stock comes from Chinese cooking and refers to a stock which is repeatedly reused to poach or braise meats.
Note

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