Ducklicious warns that some images in this post may be offensive to vegans, so if you are my sister, hit the back button now. Oh, too late? You saw it? So sorry Pops.
This rather handsome chap came from Hong fat Cantonese bbq restaurant on Grote st, Adelaide. There are quite a few Cantonese restaurants in and around China town that have the bbq pork, soy chickens and roast ducks in the window and a chef ready to chop your roast treats to order. I usually go to this one, Bbq city on Gouger St, it has a really high turnover and is one of the closest to my end of the Central Market.
A roast duck costs $24. This is the first meal I made from it, a not-really Peking duck with pancakes. An easy mid-week meal.
The star of the show came Saturday night when I realised I was not meant to be at Kasias birthday dinner (see you next week, can’t wait!) and suddenly I had some time to play.
4 small chicken thigh fillets or 2 large ones
1 tsp ginger, finely grated
1 tsp garlic, finely grated
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp ground white pepper
2 spring onions finely chopped
1/4 of a large chinese cabbage or 1/2 a small one, finely sliced
1 tblsp salt
1/2 Cantonese roast duck
1 packet gow gee wrappers, sometimes called dumpling wrappers, always round
oil for frying, peanut or grape seed
Put the chicken into a food processor and blitz a few times. Add the ginger, garlic, soy, sesame, pepper and blitz again to make a fairly course mixture. Add spring onions and combine. Leave for 20 minutes to blend flavours.
Add the salt to the cabbage and leave in a ceramic bowl for 20 minutes.
Take the meat off the duck and chop into a small, rough dice.
Rinse the cabbage really well, dump onto some paper towel and squeeze the water out. Add the duck and cabbage to the chicken and combine. This is your filling.
To make the dumplings take a wrapper in one hand, spoon a large teaspoon of filling into the middle, wet the edge of one half of the wrapper and encase the filling into a semi-circle, crimping the edge to seal. I am no expert at wrapping dumplings and I can’t tell you how to do it properly, as long as you end up with the crimping at he top and a flat bottom to fry you are doing ok.
To cook the dumplings heat a fry pan with a coating of oil to a medium high heat add the dumplings, flat bottoms down and fry until they are golden brown. This will take under 2 minutes. Fill the fry pan with water so that the water comes half way up the sides of the dumplings then put a lid on the fry pan. The water will bubble up and reduce down to nothing cooking the dumplings over about 3 minutes. Take the lid off once the water has evaporated and the dumplings will resume frying again. Let them crisp up on the bottoms then serve.
The dipping sauce is just soy sauce and a teaspoon of sesame oil. A chilli paste and chinkiang vinegar is usually served as other options in dumpling restaurants. This recipe made plenty for two people as a meal or could do four or six as a starter. I still have the bones and a leg so I can also make a noodle soup. Thrifty!