Duck and Pork Dumplings
- 3/4 pound ground pork
- 2 whole raw duck breasts, chopped in food processor
- 1 tablespoon reduced Murphy-Goode Cabernet Sauvignon
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons sesame oil
- 1/8 teaspoon fresh ground pepper
- 6 minced fresh water chestnuts
- 2 whole green onions
- 1/2-inch ginger nugget
- 2 teaspoons soy sauce
- 3 tablespoons minced dried cherries, plumped in wine
- 2 packages siu mai wrappers (about 75)
- 3 tablespoons vegetable oil
Murphy-Goode Cabernet Sauvignon dipping sauce:
- 1/2 cup Murphy-Goode Cabernet Sauvignon
- 1 tablespoon soy sauce
- 1 tablespoon white rice vinegar
- 1/2 teaspoon sesame oil
- 1 green onion, finely sliced into rings
- Finely chop ginger and green onions in food processor.
- Chop fresh water chestnuts by hand to 1/8-inch dice.
- Combine pork, duck, ginger, onions and water chestnuts with all remaining ingredients (except siu mai wrappers and vegetable oil) in a bowl and mix well.
- Fill wrappers and pleat by hand or use a plastic dumpling maker to assemble dumplings.
- Heat 3 tablespoons of oil in a frying pan.
- Arrange dumplings in pan without crowding and pan fry until bottoms are crisp and lightly browned.
- Add water to skillet to cover the dumplings about 1/3 of the way up.
- Cover and steam until water is gone.
- Serve with Murphy-Goode Cabernet Sauvignon dipping sauce.
- Reduce Murphy-Goode Cabernet Sauvignon by half to 4 tablespoons.
- Mix with remaining ingredients and garnish with green onions.
Note: Sui mai are distinctly different from other dumplings, because they are made with round won ton skins, not the typical square shaped skins. If round won ton skins are not available, cut square wrappers into 3-inch wide circles. Also, thinner wrappers (each brand has a different thickness) will make a better and more delicate dumpling.