Ginger Scallion Duck Dumpling Recipe
tamari vinaigrette
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Ingredients
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Dumpling Filling
Wrappers & Assembly
Tamari Vinaigrette
Cooking & Garnish
Method
Dumpling Filling
- 1
Prepare duck
If using raw duck breast: finely mince or pulse in a food processor in short bursts to a coarse paste. If using duck confit: remove excess fat and shred finely, then chop to a coarse texture. Measure about 1 cup packed.
- 2
Combine aromatics
In a medium bowl combine grated ginger (2 tbs), minced garlic (1 tsp), the white parts of the scallions (from the 3 stalks, finely sliced), and the finely chopped duck. Stir to distribute aromatics evenly.
- 3
Season and bind
Add 1 tbsp tamari, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp toasted sesame seeds (optional), 1 tsp salt, 1 tsp pepper, and the egg white (or cornstarch slurry). Mix vigorously with a spoon or fold with fingertips until mixture is cohesive and slightly sticky (this helps filling hold together when cooking). Taste a small piece by cooking a teaspoon in a hot pan to check seasoning; adjust salt/tamari if needed.
Wrappers & Assembly
- 4
Prepare workspace
Lightly dust your work surface and a tray with the 2 tbs flour to prevent sticking. Keep a small bowl of water nearby for sealing.
- 5
Portion filling
Spoon about 1 rounded teaspoon (approximately 12–14 g) of filling into the center of each dumpling wrapper. Do not overfill — wrappers should fold easily.
- 6
Seal dumplings (two common methods)
Method A (pleated half-moon): Dip your finger in water and moisten half the edge of the wrapper. Fold wrapper over filling to form a half-moon and pleat one side in small, even folds to seal. Method B (round purse): Moisten edges, bring all edges up and pinch to gather into a small pouch, twisting lightly to seal. Make sure there are no air pockets. Place finished dumplings seam-side down on the floured tray, spacing them to avoid sticking.
Tamari Vinaigrette
- 7
Make vinaigrette
In a small bowl or jar combine 3 tbsp tamari, 2 tbsp rice vinegar, 2 tbsp neutral oil, 1 tsp toasted sesame oil, 1 tsp finely minced ginger, 1 tbsp thinly sliced scallion greens, 1 tsp honey, 1 tsp fresh lime juice, and 1/4 tsp red pepper flakes (optional). Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness — add a little more honey or vinegar as desired. Set aside at room temperature for serving.
Cooking & Garnish
- 8
Pan-fry (potstickers)
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. When oil shimmers, arrange dumplings seam-side up (or flat side down if pleated) in a single layer, leaving space between each. Fry undisturbed for 2 minutes until bottoms are golden-brown.
- 9
Steam-fry
Carefully pour 1/2 cup water into the pan (it will sizzle; lower heat slightly), then immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes, or until water has evaporated and wrappers are tender and filling is cooked through (internal temperature for duck should reach 165°F / 74°C if using raw duck).
- 10
Finish
Remove lid and continue cooking 1 minute to re-crisp the bottoms. Transfer dumplings to a serving plate seam-side down to keep presentation neat.
- 11
Serve
Arrange dumplings with a small bowl of tamari vinaigrette for dipping or drizzle a little vinaigrette over the dumplings. Garnish with extra thinly sliced scallion greens and a sprinkle of toasted sesame seeds. Serve immediately while warm.