Chinese-style dumplings with duck and mushrooms
Description
The recipe won't take much time. If you're making the duck filling yourself, be sure to remove excess fat. Add part of the skin to the filling—this will make it more tender and rich. The dumplings are delicious—moderately spicy and very juicy. Give them a try! Serve hot.
Instructions
- 1
Step 1
Mix the duck mince with finely chopped fresh mushrooms. Add finely sliced green onions and garlic, chopped ginger. Add a mixture of Chinese spices, salt and pepper to taste, and a pinch of sugar. Add oyster sauce, one teaspoon of sesame oil, and thoroughly mix the mince. Place it in the refrigerator for 3–4 hours to marinate.
- 2
Step 2
Sift both types of flour and mix with salt. Add the oil and, gradually pouring in hot water, quickly knead a firm dough. Knead well, then place in a bag and let rest for half an hour.
- 3
Step 3
Roll the rested dough into a log, then cut it into medium-sized slices. Roll out the slices into patties, not too thin. Do not roll out all the dough at once—work in portions, preventing the dough from drying out. Place the cooled filling onto the patties.
- 4
Step 4
Shape the dumplings into a crescent and seal with a fluted edge.
- 5
Step 5
Heat a little oil in a deep skillet and place the dumplings in a single layer. Brown the bottoms. Then add half a cup of boiling water to the skillet, cover tightly with a lid, reduce the heat, and simmer the dumplings until fully cooked.
- 6
Step 6
Serve the dumplings hot, sprinkled with green onions and drizzled with soy sauce.
- 7
Step 7
Eat carefully—the dumplings are very juicy!