- For the filling:
- 3 T olive oil
- 150 g leftover duck, finely chopped
- 150 g chicken or pork mince
- 1 t Chinese five-spice
- 2 cloves garlic, crushed
- 1 x 5 cm piece ginger, finely chopped
- 2 leeks or spring onions, finely chopped
- 3 T water
- salt, to taste
- For the wonton wrappers:
- 240 g flour
- 1 large free-range egg
- ¾ t salt
- ½ cup water
- corn flour, for rolling
- For the chilli-and-ginger broth:
- 3 T canola oil
- 1 x 5 cm piece ginger, peeled and sliced julienne
- 6 cloves garlic, thinly sliced
- 2–3 chillies, sliced
- 50 g spring onions, sliced
- 1 t sesame oil
- 1.5 litres chicken stock
- soya sauce, to taste
- fish sauce, to taste
- 2 limes, halved
- leftover shredded duck (optional)
- hoisin or oyster sauce, for serving
- baby pak choi, for serving
To make the wonton filling, heat the olive oil in a pan and fry the duck, pork or chicken mince, five-spice, garlic, ginger and leeks or spring onions until golden. Add the water and cook until evaporated. Set aside to cool before using.
2. To make the wonton wrappers, place the flour into a bowl. In a separate bowl, whisk together the egg, salt and water. Make a well in the flour and pour in the egg mixture. Bring the ingredients together, then turn out onto a clean surface and knead for 5 minutes until smooth. Cover with a damp cloth or clingwrap and chill for 1 hour.
3. Divide the dough into 4 pieces. Roll out as thinly as possible, dusting with lots of corn our. Cut into 8 x 8 cm squares. Place a spoonful of filling in the centre of each wrapper, brush the edges with water and pinch closed.
4. To make the broth, heat the canola oil in a pan and fry the ginger until crispy, 1–2 minutes. Remove from the pan and drain on kitchen paper. Do the same with the garlic and chilli. Add the spring onions and sesame oil to the same pan and fry for 2 minutes. Add the chicken stock, season with soya sauce, fish sauce, lime juice and more sesame oil.
5. In a separate pan, toss any larger pieces of leftover duck in hoisin sauce until warm and sticky. Serve the wontons in the broth, topped with the fried aromatics.