Duck Dumplings

Duck is such underrated meat in my eyes. I really love using it and am so happy my Market Poulterer stocks them. Duck meat goes great with pomegrenate seeds in a salad, with an orange sauce and not to forget the wonderful Peking Duck. It is also perfect for these little dumpling treats. Don’t be put off by the long list of ingredients, it is almost all asian sauces such as soy sauce, basic ingredients like onions and garlic, and spices.


  • 300gr flour
  • 210ml boiling water

For the filling:

  • 450gr duck meat, boneless
  • 1 tbs fish sauce
  • 1 tbs oyster suace
  • 2 tbs soy sauce
  • 1 tbs sambal
  • 1 small onion, very finely chopped
  • 2 garlic cloves, finely chopped
  • 2 spring onions, finely chopped
  • 1 tbs grated ginger
  • 1 tbs finely chopped lemongrass
  • 1 tsp ground cumin
  • 1/2 tsp ground cardamom
  • salt & pepper

Makes approximately 36 dumplings


Knead together the flour and boiling water to make a consistent dough without lumps. Now knead the dough some but don’t work it too much, about 2 minutes is enough, to make it somewhat elastic. Place it in a closed bag to rest for 30 minutes on room temperature. Make sure the bag is well closed, you want the steam to soften the dough.

Make the filling:
Cut the duck meat into very small pieces, approximately half a centimeter. Combine the duck meat with the rest of the ingredients for the filling and season to taste with salt and pepper.

Roll the dough out to a 2.5cm (1 inch) thick log and cut it in half, then each piece in half again and each of those pieces into eight to ten pieces of 1.5cm thick each. Keep the discs under plastic wrap to stop them drying out while you roll each out to a 7-8cm disc with a thicker bottom and thinner edges (to avoid any filling soaking the bottom or leaking out). Brush the outside edge with some water.
Place a heaped teaspoon of filling in the center of the dough, on the thicker part, then bring the sides together to the top and squeeze it all closed. While holding the top, rotate the bottom a bit to get a swirling design.

Steam the dumplings for 15 minutes or boil them for 8-10 minutes.
Serve with soy sauce to dip.

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