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Ingredients
½ pound shiitake mushrooms, stems removed, finely diced
1 tablespoon olive oil
2 tablespoons sesame oil
1 whole boneless duck breast, 12 to 14 ounces, trimmed of skin and fat and ground
3 tablespoons soy sauce
2 tablespoons brandy
2 tablespoons peeled, finely grated ginger
¼ cup finely chopped tarragon
1 cup finely chopped scallions
1 12-ounce package round dumpling wrappers
Vegetable oil for frying
About 2 cups water
Nutritional analysis per serving
6 grams carbs; 4 milligrams cholesterol; 87 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 119 milligrams sodium; 2 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine the mushrooms, olive oil and sesame oil and mix well. Set aside. In a large bowl, combine the ground duck meat, soy sauce, brandy, ginger, tarragon and scallions and mix thoroughly. Stir in the mushroom mixture.
- Step 2
Place 1 dumpling wrapper on a work surface and put 1 scant tablespoon of the duck mixture into the center of it. Moisten the edges of the wrapper with a little water and fold one side over the filling to form a half-moon shape. Pinch the edges together to make a tight seal. Place the dumpling on a baking sheet lined with wax paper and repeat until all the filling is used.
- Step 3
Heat 1 tablespoon vegetable oil in a large nonstick skillet set over medium heat and add as many dumplings as fit in a single layer. Fry them until they just start to brown, 1 to 2 minutes. Pour in ⅓ cup water, cover, reduce heat to low and cook for 7 minutes longer. Uncover and cook until the water evaporates and the dumplings are crisp on the bottom. Transfer to a platter and keep warm. Wipe out the skillet and repeat until all the dumplings are cooked. Serve warm with persimmon chutney, see recipe.
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