Duck Wontons - Chilli Oil

Updated: Apr 23






Intro:


Wontons and chilli oil are always good regardless of what filling you decide to use for the wontons. For this recipe, however, I wanted to make an extra special filling by using minced duck and chicken. I got the idea from Tsukune which Is a version of yakitori that is ground meat. Overall the filling took the wontons to another dimension as the texture from mincing the duck and chicken with a knife plus the flavour combination of the two. To make this recipe much shorter feel free to simply buy the wonton wrappers and as for the chilli oil this can be made way in advance. Let's get straight into this recipe...


To serve 4

Cook Time: 10-20 mins

Prep Time: 2 hrs


Ingredients


Chilli Oil:


100g dried red chillies

2 tbsp fine chilli flakes (optional)

4 garlic cloves

10g ginger

2 spring onions

2 tbsp black rice vinegar

1 tbsp sichuan peppercorns

1 tsp white peppercorns

2 black cardamon (optional)

2 bay leaves

4 star anise

1 tsp salt

1 tsp sugar

200mls neutral cooking oil


Wonton Wrappers:


300g dumpling flour or plain flour

60g egg yolks

100ml water

1 tsp salt

cornflour for dusting


Filling:


2 duck breasts

4 chicken thighs

4 spring onions

10g ginger

3 garlic cloves

2 tbsp light soy

3 tbsp sesame oil

1 tsp white pepper

1 tsp salt

1 tsp white sugar

1 egg white


Sauce and toppings:


3-4 tbsp chilli oil from above

2 tbsp light soy

1 tsp dark soy

3 tbsp black rice vinegar

3 tbsp sesame oil

1 tbsp white sugar

1/2 bunch of coriander

bunch of spring onions

sesame seeds


Method


Chilli oil:



  1. Let's start by making up the chilli oil, to begin, first we need to make the dried chilli flakes. Add 100g of dried red chillies to a food processor and pulse into flakes. When ready add to a small heatproof mixing bowl then add 1-2 tbsp of fine chilli flakes (gochugaru), 1 tsp salt, 1 tsp of sugar and 1-2 tsp of black rice vinegar. Mix well then place the chilli flakes to one side. The reason for adding a drop of the rice vinegar at this point is to prevent the chilli flakes from burning when we add the hot oil.






Aroma Oil:



2. Now that we have the dried chilli flakes we can move onto the aroma oil. In a small sauce pan add 200mls of neutral cooking oil, next add 4 peeled garlic cloves, 2 roughly chopped spring onions, 10g sliced ginger, 1 tsp Sichuan peppercorns, 1 tsp white peppercorns, 2 optional black cardamon, 2 bay leaves and 4 star anise. Place onto a medium heat and begin to infuse the oil. When the oil temp reaches approximately 110-120°c and the aromatics and spices are caramelised carefully remove the aromatics from the oil. Place the now infused oil onto a high heat and bring the oil temp up to 160°c.




3. When the oil reaches temperature we now want to carefully pour onto the dried chillies. Take care when doing this as the oil will rise and fizz when once added. Finish the chilli oil with a final dash of black rice vinegar then allow the chilli oil to cool to room temperature. This chilli oil can be kept at room temperature in a sealed jar for a few months.




Duck Filling:



4. Now to make the all important filling, start by removing the fat from two duck breasts. When removed slice into strips, then cubes and finely mince. The duck skin will make the filling even more juicy when added. For the duck breast meat, again slice into thin strips, then into thin strands and finely mince. We want the duck mince to hold a little texture as the duck will create a good mouth feel when cooked. For the chicken thighs I also treated these the same as the duck, however, feel free to use chicken mince.






5. Now that we have the mince, add the chicken and duck along with the fat into a large mixing bowl. Now to season with a classic marinade for the mince, add 1 egg white, 10g minced ginger, 3 minced garlic cloves, 4 minced spring onions, 2 tbsp light soy, 3 tbsp sesame oil, 1 tsp white pepper, 1 tsp salt and 1 tsp of white sugar. Mix the filling well so that all the ingredients are evenly incorporated and we are looking for a filling that is neither too dry or too wet. When ready cover tightly with clingfilm and store in the refrigerator for now.





Wonton Wrappers:



6. All that's left now is to make up the wonton wrappers and to transform the chilli oil into a simple sauce that will take the wontons to another level. For the wrappers start by adding 300g of dumpling flour and 1 tsp of salt into a mixing bowl. Mix well then make a well in the centre of the flour. Now add 60g of egg yolks (4 egg yolks approx) and 100mls of luke warm water. Mix well with chopsticks or a spatula until all of the liquid is incorporated into the flour. When ready begin to knead the dough together by hand until 1 smoothish cohesive ball of dough is formed. When ready cover with clingfilm and allow the dough to rest for 1 hour.






7. After 1 hour of resting the dough should now be much more manageable to work with as the gluten has had time to relax. Dust a worktop lightly with cornflour then add the dough. Knead the dough for a further 5 minutes until the ball of dough becomes smooth. Next divide the dough by cutting into 2 equal pieces then begin to roll out each piece of dough into a flat rectangular piece. Continue to roll out the dough in this shape until the thickness becomes as thin as a 0.8mm (the thickness of a credit card).





8. Now that we have a super thin sheet of dough, trim the edges and sides to make a perfectly rectangular piece of dough. divide the dough into two equal sheets of dough then cut each piece into equal squares. each piece of dough should be approximately the size of your palm. When cut dust each wrapper of dough again lightly with corn flour then place the wrappers to one side.





9. Now to make the wontons, take one wrapper then add 1 tsp of the filling made earlier and add to the centre of the wrapper. Fold the dough in half to form a triangular wrapper then bring all of the corners of dough together. Using your palm squeeze the corners of dough together to encapsulate the filling then we have our wonton. Repeat this process for each wonton then place the wontons to one side for now.









Chilli Sauce:



10. Just before we cook the wontons we can elevate that chilli oil made earlier into the pefect chilli sauce to go with the wontons. In a small mixing bowl add 3-4 tbsps of the chilli oil, 2 tbsp of light soy, 1 tsp dark soy, 3 tbsp black rice vinegar, 3 tbsp sesame oil, 1 tbsp white sugar, 1/2 bunch roughly chopped coriander, 4-5 finely sliced spring onions and 1-2 tbsp of sesame seeds. Mix well and we now have a simple but delicious chilli sauce.




11. All that's left to do now is to cook the wontons. Place a saucepan or wok onto a high heat full of water. Bring the water up to a boil then add the wontons in batches. Boil the wontons for 7-8 minutes to cook the filling. You will know when the wontons are ready as the wrappers will shrivel and cling onto the filling. When cooked remove the wontons from the boiling water and we are ready to serve.




12. Now to serve, add a generous amount of the chilli sauce to each plate, set the wontons over the top then drizzle again with some additional chilli sauce. Finish with some sliced spring onions and sesame seeds then mix everything together and nourish...




Additional notes:


To speed up the whole wonton making process then you could simply use frozen wonton wrappers. As for additional fillings to add then pork and shrimp works perfectly or even create a vegan version using chopped mixed mushrooms to mimic the minced meat. The chilli oil is too much for this recipe, however, store this in a jar and this can be kept for months. Hope you like this recipe and peace as always!























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