serves
4-6
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
4-6
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 2 ready-roasted duck legs, skin removed from one of the legs
- 4 spring onions, white part only
- 1 knob ginger, finely grated
- 1 clove garlic
- ½ tsp five spice
- ½ tsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 12-14 gow gee wrappers (thicker style wonton wrapper)
- 1 tbsp vegetable oil
- 200-300 ml water
- 3 sprigs coriander, for garnish
Hot and sweet dipping sauce
- 4 tbsp plum sauce
- Pinch sugar
- 1 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp chilli sauce
- 1 tbsp water
Instructions
- In a food processor, add the duck, onion, ginger, garlic, five spice, sesame oil, soy and fish sauce. Pulse until the duck is shredded and all the ingredients are combined.
- Place a single wonton wrapper in the palm of your hand and add one tablespoon of the meat mixture. Gently push the meat into the centre of the wonton wrapper and, at the same time crimp the edges to seal the parcel. It should resemble a half moon. Repeat the process.
- Heat oil in a large frying pan that has a lid. Add the dumplings and cook for 2 minutes on one side or until golden brown. Now add the water, place the lid on the pan and steam for 6-8 minutes, depending on the size of your pan, until the water evaporates.
- For the sauce, whisk all the ingredients together.
- To serve, pour sauce into a shallow serving dish and arrange the wontons on top. Scatter coriander over the top and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
