Braised Duck with Egg Siu Mai

Name: Braised Duck with Egg Siu Mai
Prep time: 50 min
Cook time: 2 h 50 min
Total time: 3 h 40 min
Ingredients: 1(1.5 kg) Fat duck (plucked clean of down, trimmed of duck feet and wing tips, split along the spine to remove innards); 4 Eggs (rolled into egg crepes); 30 g Egg white (for mixing with shrimp and preparing filling); 100 g Shrimp meat (70g used for blanching then mixing into filling, rest used for sealing); 25 g Lean ham (minced); 50 g Cooked chicken (cut into small cubes); 50 g Mushrooms (cut into small cubes); 50 g Winter bamboo shoots (boiled then cut into small cubes); 15 g Ginger; 50 g Whole scallions; 100 g Huadiao cooking wine; 25 g Soy sauce; 5 g MSG; 10 g Salt; 10 g Wet starch

Dan Mei Ya (Egg Plum Duck): a classic Zhejiang dish where duck is stewed and steamed until fall-apart tender, arranged with steamed egg skin shaomai around the perimeter, then drizzled with a thick, rich braised sauce.

3h 40m

Easy

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Ingredients

Fat duck (plucked clean of down, trimmed of duck feet and wing tips, split along the spine to remove innards) 1(1.5 kg)

Eggs (rolled into egg crepes) 4

Egg white (for mixing with shrimp and preparing filling) 30 g

Shrimp meat (70g used for blanching then mixing into filling, rest used for sealing) 100 g

Lean ham (minced) 25 g

Cooked chicken (cut into small cubes) 50 g

Mushrooms (cut into small cubes) 50 g

Winter bamboo shoots (boiled then cut into small cubes) 50 g

Ginger 15 g

Whole scallions 50 g

Huadiao cooking wine 100 g

Soy sauce 25 g

MSG 5 g

Salt 10 g

Wet starch 10 g

Instructions

Prepare the duck

Pluck the duck clean of all down, trim off the duck feet and wing tips, split along the spine, remove the innards, wash and drain. Lightly coat the skin with soy sauce and let it air briefly. Then fry in 80% hot oil until golden brown, remove and place in a clay pot (duck breast facing down, line the pot bottom with a bamboo sieve). Add scallions, ginger, Huadiao wine, MSG, salt, soy sauce and an appropriate amount of water. Simmer on low heat for about 2 hours, then remove (discard the duck bones while keeping the whole duck shape). Steam further until tender.

Prepare the filling

Boil the winter bamboo shoots, then cut them, cooked chicken and mushrooms into small cubes separately. Mince the ham. Mince the shrimp meat into paste.

Mix the filling

Put 70g of shrimp meat in a bowl, add egg white, salt and wet starch, mix well. Blanch in 50% hot oil, then transfer to a bowl. Add cooked chicken, winter bamboo shoots, mushrooms, salt, soy sauce and MSG, mix evenly to make the filling.

Make egg siu mai

Roll the eggs into 4 egg crepes, cut out several rounds with a circular mold. Place the filling on the egg crepes, shape into siu mai, seal with shrimp paste, stick a small amount of minced ham on top, place on a plate and steam until cooked.

Plate and pour sauce

Drain the braising sauce from the duck, place the duck in the center of a round plate. Surround with the steamed egg siu mai. Thicken the remaining braising sauce over high heat, then pour it over the duck to serve.