Ropa Vieja Duck Dumplings

Ingredients

• Dumplings:
• 1 duck leg
• 1 tablespoon vegetable oil
• 1 tablespoon minced red onion
• 1/2 green onion, white part only, diced
• 1 teaspoon finely minced fresh ginger
• 1 teaspoon chopped fresh thyme
• 1 tablespoon diced roasted red bell pepper
• 1 tablespoon soy sauce
• 1 teaspoon chopped cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 6 kalamata olives, pitted and chopped
• 4 medium fresh shiitake mushrooms, julienned
• 8 wonton wrappers
• 1 egg white
• Dipping Sauce:
• Juice of 1/2 lime (2 tablespoons)
• 2 tablespoons water
• 1 1/2 ounces panela, crushed (available in Latin American markets), or 3 tablespoons dark brown sugar
• 2 tablespoons white balsamic vinegar
• 2 tablespoons soy sauce
• 1 teaspoon minced fresh ginger

Directions

Prepare the dumplings: Bring a medium saucepan full of water to a boil. Simmer the duck leg until tender, about 45 minutes. Remove from the water, let cool to the touch, and shred into bite-size pieces Set aside.

Meanwhile, prepare the rest of the filling. Heat the oil in a medium sauté pan over medium heat, and add the red onion, green onion, ginger, thyme, and roasted pepper. Stir in the soy sauce, cilantro, cumin, chill powder, olives, and mushrooms, and cook for 5 to 7 minutes. Add the shredded duck, mix lix well, and remove from the heat.

Take one of the wonton wrappers and place it in the palm of your hand. Add a heaping tablespoon of the duck mixture, Wet the borders of the wonton square with the egg white (you can use your finger). Fold the dumpling into a triangular shape and seal the top point by pressing. Then open up the sides, and seal 4 more corners (so that you have a 5-pointed dumpling). Make sure the wonton wrapper is sealed: use egg white as needed. Repeat with the remaining filling and wrappers.

Prepare the dipping sauce: Combine the lime juice, water, panela, vinegar, soy sauce. and ringer in a medium saucepan. Bring to a boil, stirring constantly, and cook until the panela is totally dissolved, about 4 minutes. Use immediately, or cover and refrigerate for up to 5 days.

Cook the dumplings: Bring water to a full boil n a heavy pot. Using a long spoon, gently place the dumplings into the boiling water, and boil until the wrappers are cooked (like cooked pasta, they shouldn't feel sticky to the touch), 3 to 5 minutes. I put a wire strainer in the pot to hold the dumplings and then lift them out. You can do that, or use a slotted spoon to remove them. Be gentle! They're very delicate. Serve the dumplings as soon as they are ready, with the dipping sauce.

Submitted 4/28/06.
Source: Fiesta Latina
Submitted By: l mandrake

Ropa Vieja Duck Dumplings