4 cups all-purpose flour
1/4 teaspoon salt
2 cups hot water
2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade
1 cup finely chopped savoy cabbage
3 tablespoons freshly chopped scallions
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped chives
1 egg, lightly beaten
2 tablespoons chili paste
1 tablespoon hoisin sauce
2 tablespoons cornstarch
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 cup black vinegar
1/4 cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons fresh lime juice
1 tablespoon chili paste
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped mint leaves
1 tablespoon freshly chopped Thai basil leaves
1/2 habanero pepper, minced
Peanut oil, for cooking
Lime wedges, for garnish
Cilantro leaves, for garnish
This recipe makes 48 dumplings-a large batch. If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves. If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks.
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