DUCK DUMPLING RECIPE RECIPES
DUCK DUMPLINGS RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 30 minutes
Yield 40 dumplings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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 1/3 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.
Nutrition Facts : @context http//schema.org, Calories 87, UnsaturatedFatContent 5 grams, CarbohydrateContent 6 grams, FatContent 6 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 119 milligrams, SugarContent 0 grams, TransFatContent 0 grams
DUCK DUMPLINGS - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Fried and steamed duck dumplings served with mixed vegetable rice
Provided by jackshulton
Total Time 1 hours 15 minutes
Yield Serves 12
Steps:
- Equipment needed: Chopping board; Knife; 1 Large bowl; 1 saucepan; Colander; Oven proof dish; Pan and lid; Fish slice; measuring jug; 2 Serving plates.
- Carefully chop your spring onions into small pieces.
- Add minced duck, spring onions, miced garlic clove, hoi sin sauce and salt and pepper to a large bowl and mix thoroughly.
- Put a saucepan of water on to boil. Put the rice in boiling water for 10 minutes. After 7 minutes add the frozen vegetables to the water.
- At the end of the ten minutes pour the rice and vegetables into a colander.
- Place the rice and vegetables on an oven proof dish and leave in oven on a low light to keep warm.
- Place a tsp of the dumpling mixture into the center of a won ton wrapper and brush the edge of the wrapper with water. Fold it in half and seal together. Repeat this 12 times.
- Preheat the pan with vegetable and sesame oil on a medium light.
- Place 6 dumplings in the pan and fry for 2 minutes. After 2 minutes lower the heat and pour the water around the dumplings and place the lid on the pan to steam them. When the water is gone remove the dumplings with the fish slice. Repeat this for the other 6 dumplings.
- Take the rice out the oven and serve on 2 serving plates with the dumplings.
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DUCK DUMPLINGS - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Fried and steamed duck dumplings served with mixed vegetable rice
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Cuisine Chinese
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Cuisine Chinese
- Take the rice out the oven and serve on 2 serving plates with the dumplings.
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CHINESE DUCK DUMPLINGS RECIPE RECIPE | GOOD FOOD
A recipe from the Good Food collection.
From goodfood.com.au
Total Time 2 hours
Category Starter/Entree
From goodfood.com.au
Total Time 2 hours
Category Starter/Entree
1. To make the filling, combine the duck, ginger, garlic, ground ginger, five-spice powder, white pepper, plum sauce, rice wine, soy sauce, ½ teaspoon of salt and a few drops of sesame oil in a food processor and process until well combined and the duck is minced. Transfer to a nonmetallic bowl and stir in the water chestnuts and garlic chives. Cover and refrigerate for 2 hours to allow the flavours to develop.
2. Put two heaped teaspoons of the mixture in the centre of a won ton wrapper, lightly moisten the edges with water and bring up two diagonal edges of the wrapper to join together and seal. Repeat with the other two corners. Pinch along the seams to seal. Repeat with the remaining filling and wrappers to make 30 dumplings.
3. Heat one tablespoon of oil in a large wok over medium heat. Add the dumplings in batches flatsidedown and cook for 2 minutes, or until just brown on the bottom. Add 3 tablespoons of stock for each batch, then quickly cover with a lid as they may spit. Steam for 2 to 3 minutes, taking care that all the stock doesn't evaporate and the dumplings do not burn. Serve hot with the Chinese red vinegar and soy sauce for dipping.
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DUCK DUMPLINGS RECIPE - GREAT BRITISH CHEFS
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May 24, 2016 · Place the dumpling wrappers on a work surface and keep covered with a clean, slightly damp kitchen or paper towel. Line a sheet pan with waxed or parchment paper for the assembled dumplings, and place a small bowl with water next to the work surface. Holding a wrapper on the palm of one hand, place about 1 teaspoon of the filling in the center ...
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May 24, 2016 · Place the dumpling wrappers on a work surface and keep covered with a clean, slightly damp kitchen or paper towel. Line a sheet pan with waxed or parchment paper for the assembled dumplings, and place a small bowl with water next to the work surface. Holding a wrapper on the palm of one hand, place about 1 teaspoon of the filling in the center ...
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