It’s a bit intimidating to make dumpling, but such a great recipe to do as an activity. It is also so much better when homemade!
The Best Duck Confit Dumplings
Cuisine: ChineseDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
10
minutesTotal time
40
minutesIngredients
300 g of duck or goose confit, cooked and shredded
4 green onions, very finely chopped
1 tbsp of ginger, grated
1 tsp of chinese five spice (or a mix of coriander, cinnamon and black pepper)
1 tbsp of hoisin sauce
2 tbsp of water
30 wonton skins (can be found in the frozen section of grocery stores)
1/2 cup of water, plus extra to seal
Vegetable oil
- Dumpling sauce
2 tbsp of tamari sauce (or light soy sauce)
2 tbsp of rice vinegar
1 tbsp of mirin (or 1 tsp of honey)
1/2 tsp of sriracha sauce (optional)
a few dash of sesame oil
Directions
- Heat a skillet under medium heat. When hot, add a bit of vegetable oil, then, the confit, the onions, the ginger, the five spice and the hoison sauce. Heat 3-4 minutes, until hot, and add 2 tbsp of water to add moisture. Remove the confit mix from the skillet.
- Put a spoonful of the confit mix in the centre of a wonton wrapper. Dip your finger in a glass of water and dab it round the edge of the dough. Fold over and seal, then crimp the edges, both to help seal but also for prettification
- Repeat with the remaining wrappers, covering the finished specimens with a damp tea towel to prevent them from drying out
- Heat a splash of oil in a frying pan or wok, and add the dumplings, without overlap (may have to work in batches). Fry until they’re crisp on the bottom, 2 minutes per side. Then, add 1/4 cup of water and cover tightly. Cook for a further 2-3.
- To make the dumpling sauce, mix all its ingredients.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The goose/duck confit can be replaced with 2 grocery bought duck thigh confit or pulled pork.
- The goose/duck confit can be replaced with 2 grouse breasts or 1/5 of wild turkey breast (300g). Simply boil the meat throughly and shred before mixing with the ingredients.
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