Pan Fried Peking Duck Dumplings

Dumplings! Holy heck, please make these! You know when you have a Christmas dinner and people don't do the passing thing so one dish sits unloved and neglected because it's in a "dead zone"? I was worried that nobody liked these but it wasn't until someone tried it and then they were all gobbled up. The trick is the browned butter crispy bottoms and the soft duck centre!

Pan Fried Peking Duck Dumplings

An Original Recipe by Lorraine Elliott

Preparation time: 45 minutes

Cooking time: 10 minutes per batch

Makes 60 dumplings

• 3 cups duck meat (from the Peking Duck)
• 100g/3.5ozs. shiitake mushrooms, sliced
• 3 tablespoons hoi sin sauce
• 60 won ton wrappers (round)
• 100g/3.5ozs butter
• Salt and pepper to Season

Step 1 - Process the duck, shiitake mushrooms and hoi sin sauce in a food processor. Season with salt and pepper and taste for seasoning. It should taste sweet and salty.

Step 2 - I had a little assembly line going on here. Lay out the wonton wrappers and fill with 1 teaspoon of filling. Brush water around the edge and press down and seal well.

Step 3 - Heat a frying pan on medium high and a pot of water onto boil. Add the butter in the frying pan and brown until nutty and fragrant. Then turn the heat down.

Step 4 - Once the pot is boiling cook 6-8 dumplings for a minute until they float to the top (the filling is cooked so they don't need a really long time). remove using a slotted spoon draining well and then place in the browned butter tossing to coat the dumplings. Keep adding the dumplings as they cook and then turn up the heat and crisp the skins up.