Roasted duck and shiitake mushroom dumpling soup

Roasted duck and shiitake mushroom dumpling soup

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

Make this soup the day you wish to serve it. The broth should be clean-tasting, with a slight ginger and spring onion flavour. You can buy the duck ready-roasted from an Asian barbecue food store, or make your own. Shredded Chinese broccoli (gai larn) can be mixed through the soup for added texture.

Ingredients

Quantity Ingredient
500ml Chicken stock
100ml light yellow bean soy
2 tablespoons oyster sauce
1/2 teaspoon freshly ground white pepper
100ml kecap manis
2.5 cm piece fresh ginger, peeled and julienned
2 spring onions, cut into 1 cm lengths
2 tablespoons Crisp-fried garlic or red Asian shallots, (use garlic variation), to garnish

Dumplings

Quantity Ingredient
6 dried shiitake mushrooms, soaked in warm water for 20 minutes, drained and stems discarded
2 spring onions, finely chopped
2.5 cm piece fresh ginger, peeled and julienned
1 tablespoon hoisin sauce
2 teaspoons oyster sauce
1 packet won ton wrappers
1/2 store-bought barbecued duck, deboned
or 1/2 Soy duck or chicken, deboned, (use duck variation)

Method

  1. To make the dumplings, finely mince or chop the duck meat and skin with a very sharp knife. Finely mince the mushroom caps. Put the duck and mushroom in a mixing bowl with the spring onions and ginger and stir to combine. Add the hoisin and oyster sauces and mix well. The mixture should be dryish.
  2. Put 1 teaspoon of the dumpling mixture in the middle of a won ton wrapper and gather the edges of the wrapper together at the top. Pinch and twist to seal the top. Repeat to use up the remaining wrappers and dumpling mixture. Refrigerate for at least 1 hour before cooking.
  3. A few minutes before you are ready to serve, bring the chicken stock, yellow bean soy, oyster sauce, pepper and kecap manis to the boil in a large saucepan over a medium–high heat. Add the ginger and spring onions and simmer for 3–4 minutes.
  4. Add the dumplings and cook until they float to the top, for about 6 minutes, then immediately remove the saucepan from the heat.
  5. Ladle the soup and dumplings into four serving bowls and garnish with the crisp-fried garlic.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again