A recipe from the Good Food collection.
300g duck breast fillet, skin removed
2 tsp finely grated fresh ginger
2 garlic cloves, finely chopped
½ tsp ground ginger
¼ tsp five-spice powder
¼ tsp ground white pepper
1½ tbsp plum sauce
1 tbsp Chinese rice wine
2 tsp light soy sauce sesame oil, for drizzling
40g (¼ cup) water chestnuts, finely chopped
1 tbsp finely snipped garlic chives
30 square wonton wrappers
vegetable oil, for shallow-frying
400ml chicken stock
Chinese red vinegar, to serve
light soy sauce, to serve
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.