Angus & Simon’s Duck & shiitake dumplings with orange & anise sauce

Ingredients

2 tbs vegetable oil

Orange zest and sliced spring onions, to garnish

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Dumpling wrappers

150g plain flour

80ml boiling water

Duck & shiitake filling

2 duck breasts

150g shiitake mushrooms, finely chopped

2 garlic cloves, crushed

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2cm piece fresh ginger, finely grated

2 spring onions, finely chopped

1 ½ tbs soy sauce

2 tsp sesame oil

Orange & anise sauce

500ml orange juice

1 tbs finely grated orange rind

2 star anise

3 tbs soy sauce

3 tbs honey

30ml rice wine vinegar

2cm piece ginger, grated

2 garlic cloves, crushed

1 tsp sesame oil

2 tsp cornflour

2 tsp water

Method

1. To make dumpling wrappers, place flour in a bowl. Gradually add boiling water, mixing with chopsticks until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5 mins or until smooth. Wrap in plastic wrap and set aside for 20 mins to rest.
2. Divide dough into 20 even portions. Roll each portion into a 10cm round, using a pastry cutter to trim the edges if necessary. Cover wrappers with a clean damp tea towel to prevent them drying out.
3. To make filling, season duck all over and place in a large cold frying pan, skin side down. Place over a low heat and cook until skin is golden, crisp and fully rendered. Turn and cook for a further 5 minutes. Set aside to cool. Reserve 1 tbs of the rendered duck fat from the pan.
4. Remove skin from duck breasts and place, fat-side down, in a cold frying pan. Cook over medium heat for 8-10 mins, turning occasionally, until very crisp golden and the fat has rendered. Drain skin on paper towel. Season with salt.
5. Combine duck meat, reserved 1 tbs of duck fat and remaining filling ingredients in a bowl. Working in batches, place 1 level tbs filling in the centre of a wrapper. Lightly brush edges with water. Fold wrapper over filling and pleat edges to seal. Place on a tray lined with baking paper and cover with a clean damp tea towel. Repeat with remaining wrappers and filling.
6. To make sauce, place all ingredients in a small saucepan over medium heat. Whisk until smooth and combined. Bring to a simmer and cook for about 15 mins or until reduced by about half. Strain.
7. Heat half the vegetable oil in a large non-stick frying pan over medium-high heat. Arrange half the dumplings, flat-side down, in pan and cook for 2-3 mins or until bases are golden and crisp. Add 60ml water. Cover and cook for a further 4-5 mins or until pastry is tender and filling is hot. Remove lid and cook for a further 1-2 mins or until water has evaporated and bases are crisp. Repeat with remaining dumplings.
8. Serve dumplings with sauce. Garnish with orange zest, spring onions and crispy duck skin.

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