Duck Dumplings

Name: Duck Dumplings
Total time: 30 min
Yield: 40 dumplings
Cuisine: asian
Ingredients: 1/2 pound shiitake mushrooms, stems removed, finely diced; 1 tablespoon olive oil; 2 tablespoons sesame oil; 1 whole boneless duck breast, 12 to 14 ounces, trimmed of skin and fat and ground; 3 tablespoons soy sauce; 2 tablespoons brandy; 2 tablespoons peeled, finely grated ginger; 1/4 cup finely chopped tarragon; 1 cup finely chopped scallions; 1 12-ounce package round dumpling wrappers; Vegetable oil for frying; About 2 cups water

By Molly O'Neill

Total Time: About 30 minutes
Rating: 4(11)
Comments: Read comments

Featured in: Food; Mrs. Foo's Combination Plate

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Ingredients

Yield:40 dumplings

½pound shiitake mushrooms, stems removed, finely diced
1tablespoon olive oil
2tablespoons sesame oil
1whole boneless duck breast, 12 to 14 ounces, trimmed of skin and fat and ground
3tablespoons soy sauce
2tablespoons brandy
2tablespoons peeled, finely grated ginger
¼cup finely chopped tarragon
1cup finely chopped scallions
112-ounce package round dumpling wrappers
Vegetable oil for frying
About 2 cups water

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, combine the mushrooms, olive oil and sesame oil and mix well. Set aside. In a large bowl, combine the ground duck meat, soy sauce, brandy, ginger, tarragon and scallions and mix thoroughly. Stir in the mushroom mixture.
Step 2
Place 1 dumpling wrapper on a work surface and put 1 scant tablespoon of the duck mixture into the center of it. Moisten the edges of the wrapper with a little water and fold one side over the filling to form a half-moon shape. Pinch the edges together to make a tight seal. Place the dumpling on a baking sheet lined with wax paper and repeat until all the filling is used.
Step 3
Heat 1 tablespoon vegetable oil in a large nonstick skillet set over medium heat and add as many dumplings as fit in a single layer. Fry them until they just start to brown, 1 to 2 minutes. Pour in ⅓ cup water, cover, reduce heat to low and cook for 7 minutes longer. Uncover and cook until the water evaporates and the dumplings are crisp on the bottom. Transfer to a platter and keep warm. Wipe out the skillet and repeat until all the dumplings are cooked. Serve warm with persimmon chutney, see recipe.