Recipe of Ultimate Hot and Cold Peking Duck Dumplings
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Perfect Hot and Cold Peking Duck Dumplings. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Hot and Cold Peking Duck Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hot and Cold Peking Duck Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hot and Cold Peking Duck Dumplings is 30 dumplings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hot and Cold Peking Duck Dumplings estimated approx 40 minutes.
To begin with this particular recipe, we must first prepare a few components. You can cook Hot and Cold Peking Duck Dumplings using 15 ingredients and 15 steps. Here is how you can achieve that.
The Volcano wrapping method is a great solution to this variety of dumpling. Stuff the dumplings with a versatile and satisfying filling, then top them with ingredients that offer a flavour and temperature contrast. With imagination and an adventurous palate, there’s no limit to what you can do.
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Ingredients and spices that need to be Get to make Hot and Cold Peking Duck Dumplings:
- For the duck:
- 2 duck breast fillets, skin on
- 2 tsp sea salt
- 1/2 tsp Sichuan peppercorn
- 2 tbsp peanut oil
- Pancake sauce:
- 200 g hoisin sauce
- 2 tsp sesame oil
- 1 1/2 tbsp water
- 35 ml sugar syrup
- Accompaniments:
- 2 baby cucumbers
- 1 spring onion
- 30 gyoza wrapers
- 1 tsp sesame oil
Steps to make Hot and Cold Peking Duck Dumplings
- To marinate and cook the duck:
Dry roast the salt and Sichuan peppercorn in a small frypan for 1-2 minutes on medium heat until fragrant. Allow to cool then blitz in a spice grinder. - Lightly sprinkle the duck breast fillets on both sides with the ground salt mix and marinate the duck for 2- 3 hours in the fridge.
- Remove the duck breast from the fridge. Fry with peanut oil for 5 - 6 minutes skin side down and flip it once and drain on a paper towel. Let it rest in the freezer for 20 minutes
- Remove the seeds and cut the cucumber and spring onion brunoise cut method. Set aside and put in the fridge.
- To make the sauce:
Put all the ingredients together and cook in the medium heat for 1 - 2 minutes. Set aside - To make the dumpling:
Cut the duck 1cm thin 3 cm long. - Cover the sliced duck with 3 tbsp of pancake sauce
- Put 2-3 slices of duck in each dumplings and fold the dumpling with volcano method. See the picture below.
- To cook the dumplings:
As you prepare to cook the dumplings, bring water to boil in a kettle.
Oil and heat the pan, then arrange the dumplings on the hot surface. - After 3 minutes, or when the bottoms begin to brown, sprinkle the dumplings with 1 to 2 tsp of oil.
- After the oil, add 4 tbsp of boiling water. Keep an eye on the dumplings. Only open the lid when you’re confident they are done.
- To finish, remove the lid, allowing any remaining water to evaporate, and sprinkle with 1 tsp sesame oil.
- To finish:
Once the dumplings are cooked and arranged on a serving plate, and top with the brunoise cucumber and spring onion from the fridge.
- Serve the dumplings with pancake sauce.
- Enjoy hot and cold contrast of these dumplings.
While that is by no means the end all be guide to cooking easy and quick lunches it's great food for thought. The stark reality is that this will get your creative juices flowing so you may prepare excellent lunches for your own family without having to do too much heavy cooking through the approach.
So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Quick Hot and Cold Peking Duck Dumplings. Thanks so much for reading. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!