Peking Duck Wontons With Papa Chin Sauce

By Philippe Chin, Executive Chef, Walter E. Washington Convention Center

Serves 4

¼ pound napa cabbage
¼ Peking duck
1 teaspoon chopped ginger
1 tablespoon hoisin sauce
2 tablespoons chopped scallions
12 round dumpling wrappers
1 egg yolk
½ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon chinese mustard
1 tablespoon chopped ginger
Fresh cilantro for garnish

Debone duck completely and julienne. In a large pan, sauté napa cabbage with olive oil for 5 to 8 minutes. Add scallion, hoisin sauce and ginger. Chill. Add the duck julienne to the cabbage mix. Wrap the mixture in the dumpling skin sealing them with egg yolk. Blanch dumpling in boiling water and serve with papa chin sauce. Garnish with cilantro.

In a small saucepan bring vinegar and chopped ginger to a boil. Set aside and cool. In a mixing bowl put soy sauce, add ginger vinegar and whisk in Chinese mustard.