Steamed Glutinous Dumplings in 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. Strain.