Ep 7 - Crispy duck dumplings with a mushroom egg net
Crispy duck dumplings with a mushroom egg net
by Tom Rutledge
Preparation time: 40 minutes
Cooking time: 35 minutes
2 tablespoons olive oil
2 duck breasts, skin removed and reserved, flesh minced
2cm piece ginger, peeled and finely diced
5 spring onions (white only), sliced
2 teaspoons soy sauce
1 cinnamon quill
2 star anise
1/4 teaspoon cracked black pepper
2 tablespoons water
26 round gow gee wrappers
2 egg yolks
1/2 onion, 1cm dice
200g shitake mushrooms, sliced
2-3 coriander roots
1 bay leaf
1 spring onion (white only), julienne
1 tablespoon micro coriander
2 tablespoons soy sauce
2cm piece ginger, peeled and finely grated
Micro coriander to garnish
1. Heat oil in a medium frying pan over a high heat, add minced duck, ginger and spring onion and pan fry for 3 minutes or until duck is cooked through. Add soy, cinnamon, star anise, pepper and water and cook, stirring occasionally, for 5-7 minutes, or until liquid has evaporated. Allow to cool and remove whole spices.
2. Heat a small frying pan over a medium heat, add duck skins and render fat until crispy. Discard skins and reserve rendered fat in frying pan.
3. For dumplings, fill gow gee wrapper with 1-2 teaspoons of cooled duck mixture. Brush edges gently with water and fold into a half moon shape. Pinch edges together firmly to seal, giving a fluted edge.
4. Bring a medium saucepan of water to the boil. Add dumplings and boil for 3-4 minutes.
5. Heat 2 tablespoons of reserved duck fat in medium frying pan over a high heat and pan fry dumplings until crispy.
6. For egg net, whisk egg and yolks in a medium bowl, strain mixture through a fine sieve and season with salt and pepper.
7. Heat remaining reserved duck fat in a large frying pan over a medium heat, add onion and sauté until soft. Add shitake mushrooms, coriander root and bay leaf and panfry, stirring occasionally, for 4-
5 minutes or until mushrooms are soft and beginning to turn golden. Transfer mixture to a bowl.
8. Place a frying pan over a medium heat and pour in egg mixture in thin streams, making a lattice pattern. Gently cook for 30-40 seconds or until egg net is cooked through. Turn out onto a sheet of
baking paper, spoon mushroom mixture down the centre of the net and arrange spring onion and micro coriander on top. Gently roll to encase.
9. For dipping sauce, combine ingredients in a small bowl and transfer to a serving dish.
10. To serve, arrange dumplings on a serving plate next to egg net with a dish of dipping sauce.