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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 4 |
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This recipe makes 48 dumplings-a large batch. If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves. If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks , from Food Net. Ingredients:
4 cups all-purpose flour |
1/4 teaspoon salt |
2 cups hot water |
2 boneless duck breasts, and legs with skin put through meat grinder fitted with medium blade |
1 cup finely chopped savoy cabbage |
3 tablespoons chopped scallions |
2 tablespoons chopped cilantro leaves |
2 tablespoons chopped chives |
1 egg, lightly beaten |
2 tablespoons chili paste |
1 tablespoon hoisin sauce |
2 tablespoons cornstarch |
1 teaspoon ground ginger |
1 teaspoon chinese five spice powder |
1 bit salt & freshly ground black pepper |
1 cup black vinegar |
1/4 cup rice vinegar |
2 tablespoons hoisin sauce |
2 tablespoons fresh lime juice |
1 tablespoon chili paste |
2 tablespoons chopped cilantro leaves |
2 tablespoons chopped mint leaves |
1 tablespoon chopped thai basil |
1/2 habanero pepper, minced |
1 peanut oil, for cooking |
1 cilantro leaf, for garnish |
1 lime wedge, for garnish |
Directions:
1. For the dough:.
2. Whisk the flour with the salt and stir in the water until dough is shaggy.
3. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky.
4. Rest, covered, while you make the filling and the sauce.
5. For the filling:.
6. Place all the ingredients in a large bowl and mix until thoroughly combined.
7. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.
8. For the sauce:.
9. Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.
10. To Assemble and Cook:.
11. Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings).
12. Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you also.
13. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough.
14. Using your fingertip or a small pastry brush, wet the edge of the dough.
15. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers.
16. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated.
17. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
18. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.
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