Thursday, March 24, 2011

Sasha's Kitchen: Chinese-Style Duck Dumplings

I have made different types of dumplings in the past, as have some of my guest blogging friends. Yet, I have usually used store bought wonton or dumpling wrappers, which work pretty well but are slightly hard to seal. For these dumplings, Chinese duck dumplings, I used the author's recipe for the dough, as I have been small bite savory pastry happy lately (I have made empanadas, dumplings and spanikopita all within the past week, all with my own dough). This recipe is from the Food Network's Bobby Flay, and is really a winner as far as Chinese style duck dumplings go. The one difference - instead of using duck breasts, I used two medium sized legs of duck confit for my half recipe - less fat and still delicious.

Chinese Style Duck Dumplings (modified from this recipe from Bobby Flay)

4 cups flour
1/4 tsp salt
2 cups hot water

2 boneless duck breasts, or 2 legs of duck confit, cooked and shredded, fat removed
1 1/2 cup finely chopped savoy cabbage
3 T fresh chopped scallions
2 T fresh chopped cilantro
2 T fresh chopped chives
1 egg, lightly beaten
2 T chili paste
1 T hoisin sauce
2 T cornstarch
1 tsp ginger
1 tsp Chinese five spice powder
salt and pepper
Canola oil, for frying

1 cup black vinegar (I used balsamic instead)
1/4 cup rice vinegar
2 T hoisin sauce
2 T fresh lime juice
1 T chile paste
2 T freshly chopped cilantro
1 tsp diced habanero pepper
2 T freshly chopped mint

Combine all the ingredients for the filling in a large bowl. For the dough, combine the ingredients in a stand mixer and turn on lightly floured surface to knead with some excess flour if needed. Rest covered. Combine all the ingredients for the sauce in another bowl.

To assemble the dumplings, roll out the dough to about an 1/8 inch thick and cut circles using a 3 inch round cookie cutter, or a similarly sized top of a glass. Put a teaspoon of filling in the middle of each and fold into a half moon shape, so that the filling sits in the center of the dumpling. Wet the edge of the dough and pinch to seal with your fingers. If you like, pleat the edge of the dumplings using a fork and curl the dumpling slightly using your fingers to tug gently.

Heat a skillet with a thin coating of canola oil and add the dumplings in concentric circles so that they are touching. Cool until the bottoms are golden brown, about 3-4 minutes. The reduce the heat and add water to cover 1/4 of the way up the dies of the dumplings. Be careful - it will spatter. No surprise - my husband does this part! Cover the skilled and adjust the heat to simmer the water. Cook for seven minutes. They will be done when the water is gone.

Yum - these were perfect, addictive and delicious!


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