Ingredients
- 4 Cups Chicken Broth or Duck Stock
- 1 Tbsp. Agar Agar or Unflavored Gelatin
- 12 oz. Ground Duck
- 6 Scallion Stalks, Thinly Sliced
- 2 tsp. Sugar
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Fresh grated Ginger
- 1 Tbsp. Chinese Rice Wine or Dry Sherry
- ½ tsp. Sesame Oil
- 1 Cup Boiling Water
- 3 Cups All Purpose Flour
- 1 tsp. Cooking Oil
- 1 tsp. Sesame oil
- 1 Tbsp. Sambal Chili Sauce
- ¼ cup Soy Sauce
- 1 Tbsp. Ginger, Minced
- 4 Scallions, Thinly Sliced
- Napa Cabbage Leaves for Cooking
Direction
- Create Soup Jelly: In saucepan, bring broth to a boil. Turn off the heat and stir in agar agar until dissolved. Pour into a dish to refrigerate for at least 2 hrs.
- When soup jelly is set, remove pan from the refrigerator and carefully fluff with a fork.
- In the food processor combine filling ingredients: Ground Duck, sliced scallion stalks, 2 tsp sugar, 1 tbsp. soy sauce, grated ginger, 1 Tbsp. Chinese Rice Wine, and ½ tsp sesame oil. Pulse until paste is formed.
- Place flour in a large bowl, and slowly pour ½ cup of boiling water in stirring vigorously with a wooden spoon. Add remaining hot water and stir until dough forms. Add cooking oil and stir in.
- Place dough on floured surface and knead the dough for 10 minutes until its soft and smooth. Cover with plastic and let set for 30 minutes.
- Divide the dough into 3 large pieces. Roll each piece into a long log. Cut dough log into 10 even pieces.
- Roll each small piece in your palms until round. Use a rolling pin to roll out each piece out to 3-4” circle. Use a cookie or biscuit cutter if needed.
- Fill each piece with one 1/2 Tbsp. of Duck filling and ½ Tbsp. of soup jelly. Brush edges with water, then slowly pleat and pinch the dough around the filling.
- Fill a steamer basket with a layer of Napa Cabbage leaves. Steam for 2 minutes then add in dumplings. Steam for 10-12 minutes.
- Whisk together sauce ingredients and serve your dumplings with sauce on the side.