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Chefs Frank McWilliams and Rebecca Hartley present this delicious main course.


  • Dumpling Dough

  • Dumpling filling

  • Steamed Szechuan Duck Breasts

  • Broth


  • Dumplings:

  • 1.

    Mix dry ingredients, add boiling water and stir to form a paste.

  • 2.

    Add peanut oil and continue stirring.

  • 3.

    Turn out onto bench and knead for two minutes.

  • 4.

    Roll into a sausage about 40cm long, divide into 18.

  • 5.

    Roll into balls – keep covered with a sheet of plastic to prevent a skin from forming.

  • 6.

    Flatten out three balls at a time between two sheets of plastic using a spatula.

  • 7.

    Combine all filling ingredients in a bowl and mix well making sure there are no starch lumps.

  • 8.

    Place half a tablespoon of filling on each one, and with oiled hands pleat and pinch into dumplings.

  • 9.

    Steam for seven minutes in a lightly-oiled steaming tray.

  • Steamed Szechuan Duck Breasts:

  • 1.

    Roast salt and peppercorns in a pan in oven for 10 minutes.

  • 2.

    Cool and grind finely.

  • 3.

    Mix together with the Chinese five spice.

  • 4.

    Use one teaspoon of this mixture for each breast.

  • 5.

    Place breasts in a small metal bowl, cover with soy, ginger and spring onion.

  • 6.

    Cover bowl with foil, steam for 8 to 10 minutes.

  • 7.

    Remove from bowl, cook in a slow pan for 10 minutes or until most of the fat has been rendered out.

  • Broth:

  • 1.

    Simmer for at least 30 minutes.

  • 2.


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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Steamed Glutinous Dumplings in Broth.


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