The original recipe came from Ezard, and called for roasting duck legs, shredding the meat for filling etc.
I didn’t have much time or duck legs but i had a freezer full of chicken meaty bones waiting there to be used in stock. So the solution was obvious – roast the chicken, pull the meat off and use it instead of duck.
The recipe for filling was promising – hand shredded roasted meat, tiny dice of shiitakes and scallion whites, bound by the paste of raw chicken breast, egg white and heavy cream.
Making a filling was a bit time consuming especially shredding the meat into small pieces. But it once again proved the point that a great dim sum can’t be cheap.
The dish in the Ezard’s book call for steaming dumplings and serving them in a light asian broth.
My easy way was to cook them as potstickers serving with kimchi, radishes, watercress and an excellent tofu tamari dip.
A perfect end of the week dinner. And the funny thing that when i asked Alex what’s is the filling he said duck and simply couldn’t believe it’s a roasted chicken!
Mock Duck Wontons
March 14, 2009 by helena
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