Peking Duck Potstickers
Everyone loves potstickers...this is a stepped up version made with peking duck.
- 1/4 roast duck, take bone out, dice meat fine
- 1/4 medium head cabbage, remove core, cleaned, finely chopped
- 1 small bunch green onion, cleaned, cut in 1" length
- Wonton wrappers
- 1 1/2 Tbs Hoisin (plum) sauce
Put duck meat, chopped cabbage in large mixing bowl, add sauce and toss thoroughly.
Moisten the wonton wrapper with egg white or water using a small brush.
Put 1/2 Tbs. of The Stuffing in the center of the wrapper. Close the wrapper and press the round edge together, either by dumpling press or by fingers.
"Sit" The Dumpling on a plate lined with lightly floured paper towels, round edges on top. Cover with lightly moistened paper towel. Set aside at least 5 minutes.
Heat up a large, well oiled flat pan. Place potstickers in pan. Fill pan with water to cover 2/3 of the Dumplings in height. Cover pan, keep on high heat until you can hear a sizzling sound. Lift cover and continue to cook off any remaining liquid, move the pan to adjust to heat if necessary. Cook the Dumplings for 1 more minute, after all liquid are cooked off and pan appears dry. Use long spatula and check to make sure the bottom side of the Dumplings are brown and crisp. Use long spatula & dish Dumplings onto plate - burned side up.