Ingredients

Dumpling Dough 1 cup wheat starch ½ cup tapioca starch ½ teaspoon fine sea salt 1 cup boiling Water 1 tablespoon Peanut Oil Dumpling filling 2 duck legs 15 g Ginger 1 tablespoon finely chopped spring onion 1 tablespoon finely chopped Chinese mushroom soaked 1 tablespoon light Soy sauce few drops Sesame Oil ½ teaspoon tapioca starch Salt Steamed Szechuan Duck Breasts 2 scored duck breasts 1 teaspoon Szechuan peppercorn 2 tablespoons Salt 1 tablespoon Chinese five spice 15 g roughly sliced Ginger 2 roughly chopped spring onions 2 tablespoons Soy sauce Broth 2 L clear duck stock remnants from steaming breasts 2 star anise whole 1 stick Cinnamon 1 teaspoon fennel seed 3 Cloves whole 1 teaspoon Szechuan peppercorn 1 teaspoon Chinese cooking wine ½ cup liquid from soaking Mushroom few drops Sesame Oil 2 tablespoons Soy sauce ½ teaspoon Salt

Description

DumplingsMix Dry Ingredients, Add Boiling Water And Stir To Form A Paste. Add Peanut Oil And Continue Stirring. Turn Out Onto Bench And Knead For Two Minutes. Roll Into A Sausage About 40cm Long, Divide Into 18. Roll Into Balls – Keep Covered With A She

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