Peking duck and macadamia wontons

Peking duck and macadamia wontons

From
Bitesize Savoury
Makes
25
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
200g pre-cooked duck breast, skin discarded
2 tablespoons grated ginger
2 spring onions, chopped
2 tablespoons chopped coriander
40g macadamia nuts, chopped
1 tablespoon hoisin sauce
2 teaspoons soy sauce
1 250 g packet wonton wrappers

Chilli-soy dipping sauce

Quantity Ingredient
80ml soy sauce
2 small red chillies, chopped

Method

  1. To make the dipping sauce, combine the ingredients in a small bowl and set aside.
  2. Finely dice the duck meat and combine with the ginger, spring onion, coriander, macadamia nuts, hoisin sauce and soy sauce.
  3. Lay 6–8 wonton wrappers on a surface. Keep the rest of the wrappers covered with a damp kitchen towel to prevent them from drying out. Place 1 teaspoon of duck mixture in the centre of each wrapper. Brush 2 edges with water, fold each wonton in half and press edges together firmly to seal. Repeat with remaining wrappers and mixture.
  4. Bring a saucepan of water to the boil. Add wontons, in batches of 6–8, and poach for 3–4 minutes or until the wrapper is translucent.
  5. Serve with the dipping sauce.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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