Hoisin duck dumplings are the dumpling you eat in the variety box that make you go “oh yeah, that’s the one, can I have another 6 of those please?”
The pairing of sweet and sour hoisin sauce with tender pieces of aromatic duck and bursts of spring onion make it an irresistible combination of flavours.
I highly recommend making the dumpling wrapper yourself, because just like pasta, fresh always gives the best and most rewarding experience. But, even if you don’t, the delicious filling is sure to give you every reason to come back for serving after serving.
This is also a really fun thing to make with the kids with incredibly flavourful results, and an easy way to sneak a few vegetables into them too if you get creative with the filling.
The joy of making dumplings…
If you haven’t already tried it, rest assured that making your own dumplings is a fun and rewarding experience. Not only do you have control over the ingredients and flavor, but it can also be a great way to bond with friends and family. Plus, homemade dumplings are often fresher and more delicious than store-bought ones and therefore taste infinitely better. And if you have the time, making your own dumplings can save you money… they are a freakishly economical dish to batch make, and they freeze well too.
“Delicious duck dumplings, a tantalizing fusion of tender meat and flavorful spices, wrapped in a delicate embrace of dough, bringing joy to taste buds with each delightful bite.
Unknown
Diversify and get more from your dumplings, dumplings!
The other great thing about dumplings is that they can be served in a number of ways. Simply boiled and served with a myriad of dipping sauces. Pan-fried and then steamed for added crispiness and depth flavour. Or you can use them to joosh up broths, soups and stews for an elevated and super hearty meal.
Also Read: Incredible Korean chicken skewers
How to create the perfect roast duck
Roasted duck is probably one of my favorite game meats (aside from pigeon… a controversial opinion I know!) it’s a favourite in many different cultures – including the homeland of my partner – France. Outside of there however, I find it to be a somewhat under-utilized meat in the developed world. Probably because there’s just SO much fat that comes out in the cooking process in comparison to chicken or turkey. But if you ask me, fat = flavour and baby, and I’m here for it.
In terms of #roastinggoals, short of buying myself a special BBQm just for rotisserie grilling, (and let’s be clear, this is bound to happen one of these days…) most of my roasting is being done in the oven. And roasting duck requires just a little more care and consideration than roasting a chicken.
Firstly, you need your oven hot at around 220 degrees celsius before you even attempt to put that bird in there.
Secondly, it’s best to score the skin of the outside of the duck so the fat can render out and you get a nice crispy skin.
Thirdly a good roast duck needs a fantastic spice rub and a jolly good seasoning on the outside of it to really enhance it.
Fourth you need to roast it low and slow for the best results. About 15 minutes per pound, or until the internal temperature reaches 165°F.
And finally let the duck rest for 10-15 minutes before carving and serving.
Et voila, your deliciously roasted duck will be finger licking ready!
Preparing the dough:
For best results aim to make the dough a little ahead of time. Simply mix the flour and water until there is no more flour in the bowl.
- Knead the dough for a good 10 – 15 minutes until it’s smooth.
- Cut into pieces around 2 – 3cm and roll them into a ball.
- Let it rest covered with a damp cloth for at least 30 minutes.
- Roll the pieces flat into round wrappers, about 10cm wide and 2mm thick
To store until use make sure to put flour in between the layers when you stack them.
Preparing the filling:
Making the filling is simple and totally customisable but here’s some important things to keep in mind.
- Don’t use raw meat unless you are using seafood (and make sure it’s prepared fresh and safely)
- Don’t add a heap of wet ingredients to the mix, you can add more of those flavors to the dumpling with a dipping sauce and soggy mixes mean dumplings that fall apart or go soggy. (But simultaneously don’t make your dumpling mix dry either! )
- Keep all the pieces of the filling as well chopped as possible to ensure a little bit of each flavour in each bite.
Making dumplings your way is so much fun and so rewarding – once you’ve discovered how easy it you’ll be well on your way to making dumplings a regular fixture in your world.
Dumpling construction do’s and don’ts
When making dumplings, there are several do’s and don’ts to keep in mind.
Do:
- Do use a filling that is well-seasoned and moist, as dry fillings can cause the dumplings to become tough and chewy.
- Do make sure the edges of the wrapper are sealed tightly to prevent the filling from leaking out during cooking.
- Do steam or boil the dumplings until they are fully cooked, as undercooked dumplings can lead to foodborne illness.
Don’t:
- Don’t overfill the dumplings, as this can also cause them to burst open during cooking.
- Don’t use wrappers that are too thin, as they may tear easily.
- And finally, don’t forget to enjoy your delicious homemade dumplings!
A note on ingredients:
This recipe is a little more complex than the average, especially if you make the dumpling wrappers from scratch, so a few little tweaks to the ingredients make all the difference.
Flour: Any regular flour would do, but don’t use strong flour as the extra gluten runs the risk of creating a gloopy dumpling casing when cooked.
Duck: As above
Ginger: Or galangal. I Choose to use fresh cos I just feel that the spice is that bit more pungent that way – you could try dried, but I just don’t think it would be as delicious.
Hoisin sauce: You can make your own or use store bought. I always prefer to make my own because for some reason I still, no matter how many I’ve tried have been unable to find a pre-made one that doesn’t taste a little bit unnatural. If you have any suggestions though I’m all up for it! So generally I make my own sauce on mass and keep it in the fridge for occasions like this.
Spices: Chinese 5 spice is a combination of star anise, cloves, cinnamon, sichuan peppercorns, and fennel seeds. So if you yourself are feeling spicy, make this mix from scratch and seriously enhance the flavour of the bake of your duck and the filling of these dumplings.
Hoisin Duck Dumplings
Ingredients
For the dough
- 2 cups 2 cups all-purpose flour (250g)
- 125 grams water
For the filling
- 200 grams duck meat (shredded) (preferably slow roasted in spice mix)
- 4 spring onions (chopped very fine)
- 1 tbsp ginger
- 1 clove garlic
- 1 tsp Chinese five spice
- 1 tbsp hoisin sauce
Instructions
For the wrappers
- Mix flour and water together and knead until it forms a proper ball of dough. About 5 min. Leave to rest covered for 15 minutes.
- Cut the dough up and shape into round balls around 2 – 3 cm thick. Leave this covered to rest again for another 30 min.
- Using a rolling pin, roll each of the balls into a flat circle about 2mm thick. Store by stacking with flour in between each wrapper.
For the filling
- Combine all filling ingredients in a bowl.
- Add a small amount of mix to each wrapper being careful not to overfill them
- Dip your finger in a glass of water and gently wet one side of the wrapper. Fold the wrapper in half over the mixture and seal using more water if needed and making sure to fold and seal on each side as you go until your dumpling is completely sealed (and looking pretty)
Cooking
- Heat a pan on medium-high heat and add some oil to the pan. Fry the dumplings quickly until they are brown on the bottom.
- Add 75ml water and the rice wine vinegar and cover the pot. Let it steam for another 2-3 minutes or until dumplings are cooked.
- Serve immediately with soy sauce.
Did you make this recipe?
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Until next time. Keep following, liking, sharing, commenting and cooking, and may your every spoonful be tastier than the last!
