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EG6 EP35 Duck-Wontons-in-Chilli-Oil-Sauce-720x405

Serves 4

Time: 1 hour

Recipe: Justine


hoi-sin-210  soya-sauce-L-210  sesame-oil-210





½ a whole roasted duck, half the skin reserved, bones discarded and meat picked off
4 spring onions, green part kept for garnish
1 x 3 cm piece of ginger, finely grated
1 clove of garlic, minced
½ tsp. Chinese five spice
1 tbs. AYAM™ Soy Sauce
1 tbs. AYAM™ Hoisin Sauce
20 square wonton wrappers

Chilli oil sauce
1 tbs. chilli oil
1 tomato, finely diced
1 x 2 cm piece of ginger, peeled and minced
1 clove of garlic, minced
3 tbs. black vinegar
2 tbs. AYAM™ Soy Sauce
½ tbs. AYAM™ Sesame Oil
Crispy fried shallots, to garnish


In a food processor, add the duck meat including half of the skin, onion, ginger, garlic, five spice, soy and hoisin. Pulse 5-6 times in the food processor until a rough paste forms. Check seasoning.

Place wonton wrappers on a clean surface and add a heaped teaspoon of the meat mixture in the centre. Fold the wonton wrapper over to form a triangle and seal the parcel. It should resemble a half moon. Repeat the process. Line a baking tray with baking paper and arrange the wontons on the paper. Cover with a damp tea towel and refrigerate until ready to steam.

For the chilli sauce, place the chilli oil, tomatoes, ginger, garlic and vinegar into a medium pot. Turn on to a low heat and warm through for 5-8 minutes. Remove from the heat and add the sesame oil.

Place a medium to large steamer basket, lined with baking paper over a pot of simmering water and in one single layer arrange the dumplings. Steam for 4-5 minutes.

Divide the chilli oil sauce into 4 shallow bowls and then top with the dumplings. Garnish with the remaining very finely sliced spring onions and sprinkle of fried shallots.




Tags: _ Asian Sauces_ Chinese cuisine_ Snacks_ Latest recipes_ All recipes

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