Heart Of The House

Duck & Mushroom Dumplings

Max and I love Asian dumplings.  They are easy to make and the variations are endless.  I did one with duck and mushrooms recently.  Here is the recipe:

Duck & Mushroom Dumplings


For the filling:

  • 100 gm mushrooms (shiitake, oyster or swiss brown…), chopped
  • 300 gm minced duck
  • 100 gm minced fatty pork
  • 1 tbs green onions (scallion), finely chopped
  • 1 tbs coriander, chopped
  • 1 tsp grated ginger
  • 1 tbs fish sauce
  • 1 tsp vinegar (rice or kombucha)
  • 1 tsp sesame oil
  • freshly ground pepper
  • 1 egg, beaten
  • Gow Gee wrappers or homemade wrapper (pel’meni recipe)

For the dipping sauce:

Mix together in a small bowl:

  • 1 tbs finely shredded ginger
  • 2 tbs vinegar (rice or balsamic)
  • 1/2 tbs fish sauce
  • 1 tsp sesame oil
  • 1 tsp hot chilli sauce


  1. In a large mixing bowl, combine the minced duck, pork, scallion, coriander, ginger, chopped mushrooms, fish sauce, vinegar, sesame oil, pepper and egg.  With clean hands, mix together ingredients until well combined.
  2. Place 1 tablespoon of filling in the center of each wrapper.  Dab lightly the outside edge of the wrapper with a little water.  Fold wrapper in half and press together.  Seal tightly, then pinch and pleat.
  3. Arrange dumplings in a lightly oiled plate and steam until cook (about 15 to 20 minutes).  Alternatively, the dumplings can be fried.
  4. Serve the dumplings hot with the dipping sauce.

Note:  Be creative and try different fillings –  use minced chicken, prawn, pork,  beef, add water chestnut, bamboo, chinese cabbage, chives…   I am fermenting a new batch of kim-chi and once they are ready, I will be making pork and kim-chi dumplings.

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