Duck Dumplings

Name: Duck Dumplings
Yield: 18 dumplings
Cuisine: British
Ingredients: 200 g self raising flour; 100 g atora suet or fresh suet; 1 tsp salt; water; 1 duck breast chopped into small pieces including skin; 1 spring onion; 1 medium mushroom; 1 inch cube fresh ginger; 1 large or 2 small garlic cloves; 1 tbsp chopped coriander; 1 tsp finely chopped chili; 1 tsp finely chopped lemon grass; 1 tsp dark soy sauce; 1 tsp light soy sauce; 1 tsp rice wine vinegar; 2 tbsp hoisin sauce

jdjemal @joedjemal

Royal Tunbridge Wells

I love both Chinese and English dumplings but when I make Chinese dumplings I can never get the pastry just as it is in the dumplings you can get in Chinatown. I am good at making English dumplings though so I thought I'd have a go at making a fusion of an English dumpling with a Chinese filling. I think the result is delicious. Here's the recipe.

jdjemal @joedjemal

Royal Tunbridge Wells

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Ingredients

18 dumplings

200 gself raising flour
100 gatora suet or fresh suet
1 tspsalt
water
1duck breast chopped into small pieces including skin
1spring onion
1medium mushroom
1 inchcube fresh ginger
1large or 2 small garlic cloves
1 tbspchopped coriander
1 tspfinely chopped chili
1 tspfinely chopped lemon grass
1 tspdark soy sauce
1 tsplight soy sauce
1 tsprice wine vinegar
2 tbsphoisin sauce

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Steps

1

Mix the flour suet and salt together and add water mixing until you get a pliable dough.
2

Mix all the other ingredients together and put to the side to marinate.
3

Take 3 to 4 cm balls of dough and roll into a circle approximately 8 cm in diameter.
4

Fill the centre of the dough circle with the filling, wet the edge of the circle and bring the sides together to make a ball. Keep doing this till out of ingredients.
5

Put a large edible leaf in a steamer then the dumplings leaving a gap between them so they can expand.
6

Steam for 12 minutes and serve with a light soy and rice vinegar dip