Duck Rangoon
Serve these crispy duck and cream cheese dumplings as an appetizer for the family or your next duck dinner gathering.
Servings: 6
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!