Peking Duck Jiaozi
Peking Duck Jiaozi is a special, festive variation of traditional Chinese cuisine. The pairing of classic roast duck and hoisin sauce creates a harmonious flavor that immediately evokes the atmosphere of Chinese street restaurants. This filling is particularly juicy and flavorful, offering a rich meaty experience and soft dough in one bite. The preparation process can be just as much of a cherished family activity as with any jiaozi variant. As the dumplings cook, the spicy aromas of the duck meat are released, while the hoisin sauce adds a sweet and smoky character. Tip: It's worth pan-frying the cooked jiaozi in a little sesame oil, so they remain crispy on the outside and juicy on the inside – this dual texture provides a special experience.
Ingredients for this recipe
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Preparation Steps
1
Gradually mix the flour with water, then knead until you have a smooth, elastic dough. Cover and let it rest for 30 minutes. This will make it easier to roll and give the dough more elasticity.
2
Finely chop the cabbage, salt it, and after 10 minutes, squeeze out the excess water. This prevents the filling from making the dough soggy.
3
Combine the roasted and finely chopped duck meat with the cabbage, chopped scallions, grated ginger, crushed garlic, hoisin sauce, sesame oil, and salt. Mix the filling well.
4
Divide the rested dough into 20-22 pieces. Roll each piece into a small circle, thicker in the middle and thinner at the edges.
5
Place a teaspoon of filling in the center, fold in half, and pinch the edges to seal. If desired, pleat one side for the traditional jiaozi shape.
6
Bring a large pot of water to a boil and add the jiaozi. Once they float to the surface, cook for another 3-4 minutes. Drain carefully and serve warm, with hoisin dipping sauce.
