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http://www.lifestylefood.com.au/recipes/77/steamed-glutinous-dumplings-in-broth

LifeStyleFOOD.com.au

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

Ingredients

  • Dumpling Dough

  • 1 cup wheat starch

  • 0.5 cup tapioca starch

  • 0.5 teaspoon fine sea salt

  • 1 cup boiling water

  • 1 tablespoon peanut oil

  • Dumpling filling

  • 2 duck legs

  • 15 g ginger

  • 1 tablespoon finely chopped spring onion

  • 1 tablespoon finely chopped chinese mushroom soaked

  • 1 tablespoon light soy sauce

  • few drops sesame oil

  • 0.5 teaspoon tapioca starch

  • salt

  • Steamed Szechuan Duck Breasts

  • 2 scored duck breasts

  • 1 teaspoon szechuan peppercorn

  • 2 tablespoons salt

  • 1 tablespoon chinese five spice

  • 15 g roughly sliced ginger

  • 2 roughly chopped spring onions

  • 2 tablespoons soy sauce

  • Broth

  • 2 l clear duck stock remnants from steaming breasts

  • 2 star anise whole

  • 1 stick cinnamon

  • 1 teaspoon fennel seed

  • 3 cloves whole

  • 1 teaspoon szechuan peppercorn

  • 1 teaspoon chinese cooking wine

  • 0.5 cup liquid from soaking mushroom

  • few drops sesame oil

  • 2 tablespoons soy sauce

  • 0.5 teaspoon salt

Method

  • 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.

    Strain.

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