Unley Publications : Unley Life Autumn 2016
UNLEYLIFE 09 Duck pot stickers with hot and sweet dipping sauce Recipe by Justine Schofield. Makes 20-24 Ingredients – 1⁄2 a whole roasted duck, half the skin reserved, bones discarded and meat picked off – 4 spring onions, white par t only – 1 knob of ginger, finely grated – 1 clove of garlic – 1⁄2 tsp Chinese five spice – 1⁄2 tsp sesame oil – 3 tbs soy sauce – 1 tbs fish sauce To assemble – 12-14 gow gee wrappers (thicker style wonton wrapper) – 1 tbs vegetable oil – 300mlwater – 3 sprigs of coriander, for garnish Hot and sweet dipping sauce – 4 tbs plum sauce – P inch sugar – 1 tbs mirin – 2 tbs soy sauce – 2 tbs chilli sauce – 1 tbs water METHOD 1 In a food processor, add the duck, onion, ginger, garlic, five spice, sesame oil, soy and fish sauce. Pulse until the duck is shredded and all the ingredients are combined. 2 Place a single wonton wrapper in the palm of your hand and add one tablespoon of the meat mixture. Gently push the meat in to the centre of the wonton wrapper and, at the same time, crimp the edges to seal the parcel. It should resemble a half moon. Repeat the process. 3 Heat oil in a large frying pan that has a lid. Add the dumplings and cook for 2 minutes on one side or until golden brown. Now add the water, place the lid on the pan and steam for 2-3 minutes. 4 For the sauce, whisk all the ingredients together. 5 To serve, pour sauce into a shallow serving dish and arrange the wontons on top. Scatter coriander over the top and serve immediately.
Unley Life Summer 2015
Unley Life Winter 2016