Chefs Frank McWilliams and Rebecca Hartley present this delicious main course.
Mix dry ingredients, add boiling water and stir to form a paste.
Add peanut oil and continue stirring.
Turn out onto bench and knead for two minutes.
Roll into a sausage about 40cm long, divide into 18.
Roll into balls – keep covered with a sheet of plastic to prevent a skin from forming.
Flatten out three balls at a time between two sheets of plastic using a spatula.
Combine all filling ingredients in a bowl and mix well making sure there are no starch lumps.
Place half a tablespoon of filling on each one, and with oiled hands pleat and pinch into dumplings.
Steam for seven minutes in a lightly-oiled steaming tray.
Steamed Szechuan Duck Breasts:
Roast salt and peppercorns in a pan in oven for 10 minutes.
Cool and grind finely.
Mix together with the Chinese five spice.
Use one teaspoon of this mixture for each breast.
Place breasts in a small metal bowl, cover with soy, ginger and spring onion.
Cover bowl with foil, steam for 8 to 10 minutes.
Remove from bowl, cook in a slow pan for 10 minutes or until most of the fat has been rendered out.
Simmer for at least 30 minutes.
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