Duck Dumplings

Directions

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