You can do a lot with a wonton wrapper
Serve these crispy duck and cream cheese dumplings as an appetizer for the family or your next duck dinner gathering. They are so delicious that more than likely you won’t stop at one, instead you might find yourself hoarding the entire plate to yourself.
This recipe is pretty simple and very easy to substitute other meat like goose or chukar. The key is to finely dice the breast meat into very small pieces. I add freshly grated ginger, finely chopped green onion, soy sauce, rice vinegar and season with a pinch of salt and pepper. You can also add finely chopped water chestnuts for hints of crunch or a green chili for extra heat. Next step is to add the cream cheese and blend everything together. I prefer whipped cream cheese for the fluffier texture which makes it so much easier to blend the ingredients.
Grab your wonton wrappers and stuff with a heaping teaspoon of filling. Wet the edges of the wrapper with water and bring the bottom of the wrapper up over the filling. Press gently to seal the wrapper into a triangle. You can leave it at that or get fancy by bringing the two side points together up and over the filling. Hey – these are your wontons so whatever shape you make will still be editable.
Heat the oil in a skillet or wok and deep-fry until golden, about 1-2 minutes. Remove and drain on paper towels.
Serve with Sweet Chili sauce or Hoison sauce…. oh my so good!
Finely dice the duck breast and place in a bowl. Add the green onion, ginger, soy sauce and rice vinegar. Season with salt and pepper and stir. Add the whipped cream cheese and stir well.
Place the wonton wrapper on a board. Put a heaping teaspoon of the filling just above the center of the wrapper. Moisten the edges with water and bring the bottom of the wrapper up and over the filling. Press gently and seal the wrapper in a triangle shape. Bring the two side points up and over the filling and pinch the ends together.
Heat the oil in a skillet or wok and deep-fry until golden, about 1-2 minutes. Remove and drain on paper towels.
Serve with Sweet Chili sauce or Hoison sauce…. oh my so good!
Ingredients
- 2 small duck breasts, finely diced, about 1 cup
- 2 green onions, finely chopped
- 1 tsp grated fresh ginger
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 1/2 cups whipped cream cheese
- salt and pepper
- 1 1/2 cups canola or vegetable oil
- 24-28 wonton wrappers
Optional
- Sweet Chili sauce
- Hoison sauce
Instructions
- Finely dice the duck breast and place in a bowl. Add the green onion, ginger, soy sauce and rice vinegar. Season with salt and pepper and stir. Add the whipped cream cheese and stir well.
- Place the wonton wrapper on a board. Put a heaping teaspoon of the filling just above the center of the wrapper. Moisten the edges with water and bring the bottom of the wrapper up and over the filling. Press gently and seal the wrapper in a triangle shape. Bring the two side points up and over the filling and pinch the ends together. Repeat until filling is gone.
- Heat the oil in a skillet or wok and deep-fry until golden, about 1-2 minutes. Remove and drain on paper towels.
- Serve with Sweet Chili sauce or Hoison sauce…. oh my so good!