Roast Duck And Apricot Gin Doi

Demonstrated by: Glenn Chu, chef and owner of Indigo Restaurant, sponsored by the Chinese Chamber of Commerce of Hawaii.
Narcissus Festival Recipes on January 1, 2001.

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Ingredients:

Filling:
1 cup diced Chinese-style roast duck
1/2 cup chopped dried apricots
1/2 cup chopped chives
2 tablespoons hoi sin sauce (Chinese soybean)
1/4 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
Combine all ingredients; mix well.

Dough:
Salad oil for deep frying
1 lb mochiko (glutinous rice flour)
3/4 cup sugar
1 teaspoon baking powder
1/4 cup gin
1 1/4 cups water
1 cup raw sesame seed

Directions:

Heat oil to 360°F. In a large bowl, combine mochiko, sugar, and baking powder. Combine gin and water; add to flour mixture; mix well. Lightly knead dough; divide into 4 equal portions. Roll each portion into a log; cut each log into 6 equal pieces. Flatten each piece and place 1/2 tablespoon of filling in the middle of each piece. Fold dough around filling; roll into a ball. Roll each ball in sesame seed. Fry balls, a few at a time, in hot oil. As dumplings rise to the surface of the oil, raise temperature of the oil and press each dumpling to the bottom of the pan. Continue stirring to evenly brown the dumplings. When dumplings are golden brown, remove from oil and drain. Serve immediately. Makes 24 dumplings.

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