Duck dumplings

With Shiitake Mushroom Broth

Dumpling dough

(or you can purchase this pre-made from an Asian grocer)
2 cups all-purpose flour
¾ to 1 cup water
1 tsp oil
½ tsp salt

Pour flour into a large bowl, then add salt and oil. Add water bit by bit to mixture.

Don’t add it all at once because you may not need all of it. Mix together with free hand until flour mixture moistens and begins to stick together. The dough should be firm, smooth, and flexible and shouldn’t stick to your hands. Let sit for 30 minutes in a bowl covered with a damp cloth.

Dumpling filling

400g duck meat/chicken, lamb or pork also works well
1 cup onion, chopped
1 tbsp garlic, chopped
2 spring onions, chopped
1 tbsp ginger, chopped
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric
½ tsp cinnamon
2 fresh chillies, chopped
Salt and pepper

Mix all ingredients and place in a food processor pulse until combined. To ensure the meat mixture is perfectly seasoned, cook a small amount, and taste it. Add more seasoning if needed.

Assemble

Place dough onto a surface lightly dusted with flour. Use a rolling pin to roll it out very thinly. Use a round cutter that is about the width of your palm to cut circles out of the dough. Place the filling in the centre of each circle and then fold and shape the dough. Fry dumplings in duck fat.

Recipe kindly supplied by

Chef Manfred Dax
Buster Crabb
326 Dee Street, Invercargill
(03) 214 4214