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Ingredients
¼ pound napa cabbage
¼ Peking duck
1 teaspoon chopped ginger
1 tablespoon hoisin sauce
2 tablespoons chopped scallions
12 round dumpling wrappers
1 egg yolk
½ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon chinese mustard
1 tablespoon chopped ginger
Fresh cilantro for garnish
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Method
Debone duck completely and julienne. In a large pan,
sauté napa cabbage with olive oil for 5 to
8 minutes. Add scallion, hoisin sauce and ginger.
Chill. Add the duck julienne to the cabbage mix. Wrap
the mixture in the dumpling skin sealing them with
egg yolk. Blanch dumpling in boiling water and serve
with papa chin sauce. Garnish with cilantro.
In a small saucepan bring vinegar and chopped ginger
to a boil. Set aside and cool. In a mixing bowl put
soy sauce, add ginger vinegar and whisk in Chinese
mustard.
Serves 4
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