INGREDIENTS
- 1 1/2 cups Roast Duck meat coarsely chopped
- 1/2 cup coarsely chopped dried apricots
- 1/4 cup coarsely chopped dried apricots
- 1/4 cup finely chopped green onions
- 2 tablespoons hoisin sauce
- 1/2 teaspoon salt
- 1/4 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
Dough
DIRECTIONS
Make the filling: Stir the duck, apricots, green onions, hoisin sauce, salt, sesame oil, and pepper together in a medium bowl until blended.Make the dough: Stir the rice flour, sugar and baking powder in a bowl. Make a well in the center and pour in the water and gin. Stir with chopsticks or a fork until smooth. Turn the dough out onto a work surface and knead until smooth, about 5 minutes.Divide the dough into 20 pieces. With your fingers, flatten one piece into a 2-inch circle. Place about 1 tablespoon of the filling in the center of the circle. Gather up and pinch the edges of the circle together to seal in the filling, then roll between your palms into a ball. Repeat with the remaining dough and filling, keeping the filled rolls covered with a damp kitchen towel to prevent them from drying out.Spread the sesame seeds on a plate. Roll the dough balls in the seeds, pressing lightly to help the seeds adhere to the dough. Pour enough oil into a 2-quart saucepan or a wok to come to a depth of 3 inches. heat over medium heat to 350 F. Slide a few of the dough balls into the oil and, using a Chinese strainer of flat skimmer, move the dumplings around so they brown evenly. When the dumplings rise to the top of the oil, use the strainer to keep them submerged until they are golden brown, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dumplings. Serve warm.