Chinese Hoisin Duck Dumplings


Shumai or crispy dumplings? You can choose either or both when making this delicious recipe

Prep time:30 mins

Cook time:15 mins

Makes: 18 shumai, 24 dumplings


  • 4 dried shiitake mushrooms
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons light soy sauce
  • 1 teaspoon finely shredded fresh ginger
  • ½ teaspoon sesame oil
  • 2 teaspoons brown sugar
  • 300g skinless duck breast fillets, cubed
  • 2 x 45g Five Tastes Stir Fry Shots - Chinese Hoisin & Garlic
  • 2 teaspoons cornflour
  • 1 tablespoon finely chopped spring onion
  • 18-36 round gow gee or gyoza wrappers (see tip)


Step 1

Soak mushrooms in a small bowl of boiling water and stand for 15 minutes. Meanwhile, combine rice wine vinegar, soy sauce, ginger, oil and sugar in a small serving bowl to make a dipping sauce. Set aside.

Step 2

Discard mushroom soaking liquid and squeeze excess water from mushrooms. Remove stem. Finely chop mushrooms.

Step 3

Combine duck, Five Tastes Stir Fry Shots and cornflour in a food processor. Season to taste and process until well combined. Transfer to a bowl and stir in spring onion and shiitake mushrooms.

Step 4

To make SHUMAI, place 2 level teaspoons of mixture in the centre of a wrapper. Gather up the sides and leave the centre open. Repeat with remaining filling and wrappers. Cook shumai over simmering water in batches of 8-10 in a baking paper lined bamboo steamer or double boiler for 5-6 minutes.

Step 5

To make DUMPLINGS, place 1 level teaspoon of mixture in the centre of a wrapper. Lightly moisten the edges with water. Fold over to enclose and pleat the edges to seal in filling. Repeat with remaining filling and wrappers. Heat 2 teaspoons oil over medium heat in a large non stick frypan. Reduce heat to medium-low and cook dumplings in batches of 8-10 for 1 minute on each side or until lightly golden and crisp. Add ¼ cup water to each batch, cover with a lid and ‘steam’ for 2 minutes or until all the water has evaporated.

Step 6

Sprinkle dumplings with chilli and coriander and serve with soy and ginger dipping sauce.

Tasty Tip!

The number of wrappers required will depend on the type of dumplings that are made.

Chinese Hoisin Duck Dumplings
Average user rating:
  • 5

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