Duck Foot Dumplings
Duck foot buns are made by wrapping a filling of duck feet, daylily buds, and shiitake mushrooms in hot-water dough, then pan-frying until fully formed.
Ingredients
Flour (mix with salt, stir with boiling water)
1000 g
Fresh yeast
half
Boneless duck feet (wash with salt water, cut into fine pieces)
600 g
Enoki mushrooms (soak in warm water to rehydrate, wash, cut into fine pieces)
100 g
Shiitake mushrooms (soak in warm water to rehydrate, wash, cut into fine pieces)
50 g
Salt
to taste
MSG
to taste
Sugar
to taste
Minced ginger
to taste
Cooking oil
to taste
Sesame oil
to taste
Lard (kneaded into the dough)
15 g
Instructions
1
Step 1
Mix flour with salt, stir with boiling water, cover and let rest for 5 minutes, take out, knead until smooth, add 15g lard, knead into a dough and set aside.
2
Step 2
Wash the boneless duck feet with salt water, cut into fine pieces and set aside. Soak enoki and shiitake mushrooms in warm water to rehydrate, wash, cut into fine pieces, mix with all seasonings to make the filling.
3
Step 3
Divide the dough into portions, roll into wrappers, wrap with the filling, shape into dumpling forms, pan-fry until golden brown and serve.
