Sticky duck dumplings

  • 15 mins preparation
  • 25 mins cooking
  • Makes 26 Item
  • Print


Sticky duck dumplings
  • 10 gram dried shiitake mushrooms
  • 2 tablespoon vegetable oil
  • 170 gram duck breast, skin-on
  • 2 green onions, finely chopped
  • 1 egg-white, lightly beaten
  • 1 teaspoon shao hsing wine
  • 275 gram pack (30) gow gee wrappers
  • 1 cup basic master stock
  • coriander leaves, to serve


Sticky duck dumplings
  • 1
    Cover mushrooms with boiling water. Soak 10 minutes. Drain, chop.
  • 2
    Heat half oil in a flying pan on medium. Cook duck, skin-side down, 3-4 minutes. Turn and cook a further 2-3 minutes, until just pink in centre. Rest 5 minutes, reserving rendered fat in pan. Finely chop duck and skin.
  • 3
    In a bowl, mix duck, fat, onion, mushroom, egg-white and wine. Place a heaped teaspoon in centre of wrappers. Brush edges with water. Gather up sides and pleat.
  • 4
    Heat remaining oil on high. Cook dumplings 1 minute each side. Reduce heat to medium. Add 1/2 stock. Cook, covered, 4-5 minutes.
  • 5
    Bring rest of stock to boil. Simmer 3-4 minutes, until reduced by half. Serve as sauce. Top with coriander.


A master stock comes from Chinese cooking and refers to a stock which is repeatedly reused to poach or braise meats.

More From Women's Weekly Food