Duck Wontons in Chilli Oil Sauce
Duck Wontons in Chilli Oil Sauce
An Asian appetizer by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Steaming
  • Cooking Time 60 minutes
  • Yield 4 servings
  • ½ a whole roasted duck, half the skin reserved, bones discarded and meat picked off
  • 4 spring onions, green part kept for garnish
  • 1 x 3 centimeter piece of ginger, finely grated
  • 1 clove of garlic, minced
  • ½ teaspoon Chinese five spice
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 20 square wonton wrappers
  • Chilli oil sauce:
  • 1 tablespoon chilli oil
  • 1 tomato, finely diced
  • 1 x 2 centimeter piece of ginger, peeled and minced
  • 1 clove of garlic, minced
  • 3 tablespoons black vinegar
  • 2 tablespoons soy sauce
  • ½ tablespoons sesame oil
  • Crispy fried shallots, to garnish
  1. In a food processor, add the duck meat including half of the skin, onion, ginger, garlic, five spice, soy and hoisin. Pulse 5-6 times in the food processor until a rough paste forms. Check seasoning.
  2. Place wonton wrappers on a clean surface and add a heaped teaspoon of the meat mixture in the centre. Fold the wonton wrapper over to form a triangle and seal the parcel. It should resemble a half moon. Repeat the process. Line a baking tray with baking paper and arrange the wontons on the paper. Cover with a damp tea towel and refrigerate until ready to steam.
  3. For the chilli sauce, place the chilli oil, tomatoes, ginger, garlic and vinegar into a medium pot. Turn on to a low heat and warm through for 5-8 minutes. Remove from the heat and add the sesame oil.
  4. Place a medium to large steamer basket, lined with baking paper over a pot of simmering water and in one single layer arrange the dumplings. Steam for 4-5 minutes.
  5. Divide the chilli oil sauce into 4 shallow bowls and then top with the dumplings. Garnish with the remaining very finely sliced spring onions and sprinkle of fried shallots.

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