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.