Duck Wontons with Chili Oil (Classical)

Duck Wontons with Chili Oil (Classical)

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Credit: Chef Dennis Chan, Blue Bamboo Restaurant
The National Culinary Review, March 2019


¾ lb. ground duck
1 tsp. light soy sauce
2 tbsp. finely chopped spring onions
2 tsp. Shaoxing rice wine
1 tsp. sesame oil
1 egg white, lightly beaten
½ tsp. cornstarch
1 tsp. sugar
½ tsp. salt
1 package wonton wrappers
Chopped spring onions, to garnish

Chinese Chili Oil:
1 tbsp. Sichuan peppercorns
1 cup neutral oil
¼ cup crushed red pepper
2 garlic cloves, minced
Salt, to taste


1. For the filling, Combine ingredients and mix well, by stirring with a wooden spoon.
Refrigerate until ready to make dumplings.
2. Place one teaspoon of filling in wrapper. Fold into triangle, and then pinch two points together. Set aside.
3. Place wontons in boiling water until they float. Remove after 30 seconds of floating. Drain and serve with chili oil.

Chinese Chili Oil:
1. Heat the oil over medium heat. Add peppercorns, red pepper, and garlic. Cook until flakes turn color.
2. Remove from heat, and let cool completely. Season with salt to taste.

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Appetizer, Poultry, The National Culinary Review

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