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Duck Dumplings Recipe

Name: Vietnamese Street Kitchens Duck Dumplings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups cooked duck meat, shredded (preferably confit or roast); 3 tbsp green onions, thinly sliced; 1 tsp ginger, finely grated; 1 tsp garlic, minced; 2 tbsp hoisin sauce (for filling); 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp black pepper; 0.5 tsp salt; 0.5 cups water chestnuts, finely diced (optional for crunch); 30 unit round dumpling wrappers (store-bought), 3–4 inch; 2 tbsp all-purpose flour (for dusting); 1 unit egg, beaten (for sealing); 2 cups neutral oil for frying (vegetable, canola, or peanut); 0.25 cups hoisin sauce (for drizzling); 1 tsp rice vinegar (to thin hoisin, optional); 1 tbsp sesame seeds (toasted, optional); 2 tbsp cilantro leaves (for garnish, optional); 2 tbsp scallion curls or extra sliced green onion (for garnish)

Inspired by Vietnamese Street Kitchen

Time1h

Serves4

Crispy fried, drizzled with hoisin sauce.

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Ingredients

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Dumpling filling

2 cups cooked duck meat, shredded (preferably confit or roast)

3 tbsp green onions, thinly sliced

1 tsp ginger, finely grated

1 tsp Garlic, minced

2 tbsp hoisin sauce (for filling)

1 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp black pepper

1/2 tsp Celtic sea salt

1/2 cups water chestnuts, finely diced (optional for crunch)

Wrappers & assembly

30 unit round dumpling wrappers (store-bought), 3–4 inch

2 tbsp all-purpose flour (for dusting)

1 unit egg, beaten (for sealing)

Frying & finishing

2 cups neutral oil for frying (vegetable, canola, or peanut)

1/4 cups hoisin sauce (for drizzling)

1 tsp rice vinegar (to thin hoisin, optional)

1 tbsp sesame seeds (toasted, optional)

2 tbsp cilantro leaves (for garnish, optional)

2 tbsp scallion curls or extra sliced green onion (for garnish)

Method

Dumpling filling

Finely shred the cooked duck meat, discarding excess skin or large pieces of gristle. Measure 2 cups packed shredded duck.

In a large bowl combine shredded duck, sliced green onions, grated ginger, minced garlic and diced water chestnuts (if using).

Add hoisin sauce, soy sauce, sesame oil, rice vinegar, black pepper and salt. Mix thoroughly to incorporate — the mixture should be moist but not soupy. Taste and adjust salt/hoisin if needed. Set filling in refrigerator for 15–20 minutes to let flavors meld and make filling easier to handle.

Wrappers & assembly

Prepare a clean work surface dusted lightly with the all-purpose flour to prevent sticking. Keep a small bowl of the beaten egg nearby for sealing.

Place one dumpling wrapper on the floured surface. Spoon about 1 tablespoon (roughly 15 g) of the duck filling into the center of the wrapper. Do not overfill—leave a 1/2-inch border.

Brush the edge of the wrapper with a little beaten egg. Fold the wrapper in half to form a half-moon and press edges to seal. Pleat the edge if desired for a tighter seal and a traditional look. Repeat until all wrappers and filling are used (about 30 dumplings). Keep assembled dumplings covered with a damp towel to prevent drying.

Frying & finishing

Heat oil

Pour oil into a heavy skillet or wok to a depth of about 1/2 inch (enough to shallow-fry). Heat oil over medium-high heat until shimmering and registering about 350°F (175°C) if using a thermometer. If you don't have a thermometer, test with a small piece of wrapper — it should sizzle immediately and brown in about 30–45 seconds.

Fry dumplings

Working in batches (do not overcrowd), carefully add 6–8 dumplings seam-side up to the hot oil. Fry for about 2–3 minutes until the bottoms are golden brown and crisp, then turn each dumpling and fry the other side for 1–2 minutes. Total frying time per batch should be 4–5 minutes depending on thickness. Adjust heat as needed to maintain a steady sizzle without burning.

Drain

Use a slotted spatula to transfer fried dumplings to a wire rack set over a baking sheet or to paper towels to drain excess oil. Keep cooked dumplings warm in a 200°F (95°C) oven if desired while finishing remaining batches.

Finish hoisin drizzle

In a small bowl mix the 1/4 cup hoisin sauce with 1 tsp rice vinegar to thin slightly and brighten flavor. Taste and adjust — you can add a few drops of water if you want a looser drizzle consistency.

Arrange dumplings on a serving platter. Drizzle the thinned hoisin sauce over the dumplings (or serve on the side for dipping). Sprinkle toasted sesame seeds and sliced scallion or cilantro leaves over the top for garnish.

Serve immediately while hot and crispy.