Roasted Duck Potstickers

By zboni

Ingredients

• Potstickers:
• 10-12 oz. pulled roasted duck meat, chopped small
• 1 egg
• 1 tsp. soy sauce
• 1/2 tsp. minced garlic
• 1/2 tsp. minced ginger
• 1 tsp. minced scallion
• 1 tsp. minced cilantro
• pinch white pepper
• 3 Tbsp. panko bread crumbs
• 1 package egg roll wrappers or dumpling wrappers
• 2 eggs beaten
• Ginger Soy Dipping Sauce:
• (yields 2 cups)
• 3/4 cup light soy sauce
• 1/4 cup mirin rice wine
• 2 Tbsp. unseasoned rice wine vinegar
• 3 Tbsp. brown suger
• 1 cup water, more if necessary
• 1 tsp. minced ginger
• 1 tsp. minced garlic
• 2 Tbsp. sliced scallions
• 1 tsp. chili garlic sauce (optional)
• Mix all ingredients and let stand at room temp.

Details

Servings 24

Preparation

Step 1

Mix all ingredients in bowl.

If using egg roll wrappers, use a cylinder cutter (3 in.) and cut out 48 circles. Lay one circle on a flat surface, brush a thin layer of egg and place another layer on top and seal. Brush outer edges with egg. Spoon 1 tsp. filling in the center of circle and fold over. As you seal the edge, scallop and pinch the seal (overlapping before pressing down), while pressing down on your palm or flat surface to form a "bottom", so that the potsticker is able to stand up.

Freeze potstickers airtight container at least 1 hour or until ready to use. Drop potstickers in boiling water until they float, about 2 minutes. Remove from water with a slotted spoon, drizzle with oil to prevent sticking. Heat a sautee pan with 1 Tbsp. canola oil and sear all sides. Serve with ginger soy dipping sauce.