Duck Potstickers with Hoisin Sauce

These Duck Potstickers with Hoisin Sauce from Paul Rankin are so called because you allow them to stick to the bottom of the pot to crisp up! Bite sized dumplings, they are filled with duck, pork, cabbage, ginger, garlic and a whole host more! This recipe makes 20 so they are perfect for sharing!

Ingredients

1 x 450g pack of round Chinese dumpling pastry
200g Chinese cabbage, finely sliced
2 tsp salt
120g lean duck meat
50g duck liver
50g pork or hard duckfat
120g minced pork
1 spring onion, finely sliced
1 ½ tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
1 tbsp soy sauce
1 tbsp sesame oil
1 egg
1 tsp salt
¼ tsp ground white pepper

For the sauce

1 tbsp duck fat or vegetable oil
1 spring onion, finely sliced
1 tsp ginger, finely chopped
1 pinch chilli flakes
2 tbsp hoisin sauce
1 tbsp soy sauce
2 star anise
2 tbsp rice vinegar or cider vinegar
150ml duck stock or chicken stock

Cucumber Salad

Cucumber, peeled into ribbons
1 tsp salt
1 tsp sugar
Splash rice wine vinegar

Garnish

Micro coriander

Method

Print Recipe

To make the filling, place the cabbage in a large bowl and sprinkle with 2 tsp of salt. Allow to stand for about 20 minutes then squeeze, dry and set aside. Place the duck meat, the liver, the pork and fat into the freezer for 15 minutes until semi frozen.
Slice the meats finely then mince in the food processor for approximately 15 seconds – do not over process. Transfer the minced meat to a large bowl, add the cabbage and the remaining ingredients and mix well until slightly tacky.
To fill the potstickers, moisten one edge with a little water, place a rounded teaspoon of filling in the centre of the wrapper. Fold in half then pleat the edges. Continue until the filling is used up.
Take a large non-stick frying pan and wipe with duck fat or vegetable oil. Place the potstickers that side down keeping them fairly tight together. Add 120ml of water and place on a high heat and cover tightly with a lid or foil. When the water boils, turn the heat down to medium and allow to cook for 8 minutes. Remove the lid and boil off any excess water and allow the bottom of the potstickers to crisp.
To make the sauce, sweat the spring onion in the duck fat until soft, then add the remaining ingredients and simmer until reduced by half.
To make the salad, simply coat the cucumber ribbons with the other ingredients in a bowl and allow to sit for a few minutes.
Serve the potstickers immediately with the sauce and the cucumber salad on the side.

Ingredients

1 x 450g pack of round Chinese dumpling pastry
200g Chinese cabbage, finely sliced
2 tsp salt
120g lean duck meat
50g duck liver
50g pork or hard duckfat
120g minced pork
1 spring onion, finely sliced
1 ½ tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
1 tbsp soy sauce
1 tbsp sesame oil
1 egg
1 tsp salt
¼ tsp ground white pepper

For the sauce

1 tbsp duck fat or vegetable oil
1 spring onion, finely sliced
1 tsp ginger, finely chopped
1 pinch chilli flakes
2 tbsp hoisin sauce
1 tbsp soy sauce
2 star anise
2 tbsp rice vinegar or cider vinegar
150ml duck stock or chicken stock

Cucumber Salad

Cucumber, peeled into ribbons
1 tsp salt
1 tsp sugar
Splash rice wine vinegar

Garnish

Micro coriander

Method

To make the filling, place the cabbage in a large bowl and sprinkle with 2 tsp of salt. Allow to stand for about 20 minutes then squeeze, dry and set aside. Place the duck meat, the liver, the pork and fat into the freezer for 15 minutes until semi frozen.
Slice the meats finely then mince in the food processor for approximately 15 seconds – do not over process. Transfer the minced meat to a large bowl, add the cabbage and the remaining ingredients and mix well until slightly tacky.
To fill the potstickers, moisten one edge with a little water, place a rounded teaspoon of filling in the centre of the wrapper. Fold in half then pleat the edges. Continue until the filling is used up.
Take a large non-stick frying pan and wipe with duck fat or vegetable oil. Place the potstickers that side down keeping them fairly tight together. Add 120ml of water and place on a high heat and cover tightly with a lid or foil. When the water boils, turn the heat down to medium and allow to cook for 8 minutes. Remove the lid and boil off any excess water and allow the bottom of the potstickers to crisp.
To make the sauce, sweat the spring onion in the duck fat until soft, then add the remaining ingredients and simmer until reduced by half.
To make the salad, simply coat the cucumber ribbons with the other ingredients in a bowl and allow to sit for a few minutes.
Serve the potstickers immediately with the sauce and the cucumber salad on the side.