Bao and Dim Sum by Souksisavanh Orathay;

Author:Souksisavanh, Orathay;
Language: eng
Format: epub
Publisher: Hardie Grant Books (UK)
Published: 2022-11-11T00:00:00+00:00

MUSHROOM

& SMOKED DUCK BREAST FILLET

Makes 20 dumplings

Preparation 30 mins

Cooking 5–6 mins

Filling

300 g (10½ oz) button mushrooms

1 shallot

1 large garlic clove

4 sprigs of flat-leaf parsley

90 g (3¼ oz) smoked duck breast

20 g (¾ oz) Parmesan

1 tbsp olive oil

salt and black pepper

Pastry

1 packet of wonton pastry wrappers (sold fresh)

Filling

Wash the mushrooms then chop. Chop the shallot, garlic and parsley. Remove the fat from the duck breast fillet and save for later. Cut the slices into cubes. Grate the Parmesan.

In a frying pan (skillet), heat the oil with the duck fat. Brown the shallot, then add the mushrooms and cook until nicely browned. Remove from the heat and add the garlic, parsley, duck breast fillet and Parmesan. Season with pepper, mix, and taste. Add salt if needed.

Folding & cooking

Make your dumplings. Separate the wonton wrappers. Moisten the edges with water using a pastry brush. Spoon a little of the filling onto the centre and fold into the shape of a fish. For an easier fold, you can also just fold the pastry diagonally to form a triangle. Arrange in a steamer basket lined with baking parchment and cook for 5–6 minutes. Enjoy straight away with a salad, if liked.

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