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Steamed Duck Dumplings with Sticky Plum Dipping Sauce
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Steamed Duck Dumplings with Sticky Plum Dipping Sauce

5.0 (3 ratings)

Ingredients

  • 300 g duck breasts, skinless, cut in pieces (3 cm)

Plum Sauce

  • ½ cinnamon stick, broken in pieces
  • 1 star anise
  • 1 clove
  • ¼ tsp Sichuan peppercorns
  • ¼ tsp dried fennel seeds
  • 10 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 1 garlic clove
  • 225 g plums, pitted, cut in pieces (2 cm)
  • ½ orange, peeled, flesh only, cut in pieces
  • 15 g onion, quartered
  • 20 g cider vinegar (eg. apple)
  • 40 g light brown sugar
  • 20 g soy sauce
  • 10 g honey
  • 150 g water
  • ½ tsp fine sea salt

Dumpling Wrappers

  • 170 g water, plus 10 g (optional)
  • 300 g plain flour, plus extra for dusting

Duck Filling

  • 10 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 5 spring onions, sliced (3 mm)
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp Shaoxing rice wine
  • 1 Tbsp soy sauce
  • ½ tsp ground Sichuan pepper
  • 1 pinch coarse sea salt

Assembly and Cooking

  • 500 g water

Nutrition
per 1 portion
Calories
2119 kJ / 507 kcal
Protein
25 g
Carbohydrates
78 g
Fat
7.9 g
Saturated Fat
1.7 g
Fibre
4.3 g
Sodium
819 mg

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