Duck Dumplings

• 1/2 pound shiitake mushrooms, stems removed, finely diced
• 1 tablespoon olive oil
• 2 tablespoons sesame oil
• 1 whole boneless duck breast, 12 to 14 ounces, trimmed of skin and fat and ground
• 3 tablespoons soy sauce
• 2 tablespoons brandy
• 2 tablespoons peeled, finely grated ginger
• 1/4 cup finely chopped tarragon
• 1 cup finely chopped scallions
• 1 12-ounce package round dumpling wrappers
• Vegetable oil for frying
• About 2 cups water

1. In a medium bowl, combine the mushrooms, olive oil and sesame oil and mix well.
2. Set aside.
3. In a large bowl, combine the ground duck meat, soy sauce, brandy, ginger, tarragon and scallions and mix thoroughly.
4. Stir in the mushroom mixture.
5. Place 1 dumpling wrapper on a work surface and put 1 scant tablespoon of the duck mixture into the center of it.
6. Moisten the edges of the wrapper with a little water and fold one side over the filling to form a half-moon shape.
7. Pinch the edges together to make a tight seal.
8. Place the dumpling on a baking sheet lined with wax paper and repeat until all the filling is used.
9. Heat 1 tablespoon vegetable oil in a large nonstick skillet set over medium heat and add as many dumplings as fit in a single layer.
10. Fry them until they just start to brown, 1 to 2 minutes.
11. Pour in 1/3 cup water, cover, reduce heat to low and cook for 7 minutes longer.
12. Uncover and cook until the water evaporates and the dumplings are crisp on the bottom.
13. Transfer to a platter and keep warm.
14. Wipe out the skillet and repeat until all the dumplings are cooked.
15. Serve warm with persimmon chutney, see recipe.

shiitake mushrooms, olive oil, sesame oil, duck breast, soy sauce, brandy, ginger, tarragon, scallions, wrappers, vegetable oil, water

Taken from cooking.nytimes.com/recipes/5389 (may not work)