SPICY DUCK DUMPLINGS

A RICH, SPICY DISH TO COMPLIMENT YOUR WATERFOWL.

JENNY NGUYEN-WHEATLEY

THIS RECIPE is inspired by the “Shrimp and Kurobuta Pork Spicy Wontons” at Din Tai Fung, a West Coast Taiwanese restaurant chain that specializes in dumplings and noodles. The Irvine, California location near my hometown is usually packed, but when I’m lucky enough to get a table, their spicy wontons are a must-have at every visit. I love the combination of succulent meat filling and tender wonton, slurped on a spoon with an umami-rich, chili-soy-garlic sauce that fires my taste buds in all directions. Don’t worry—the Lao Gan Ma Fried Chili Oil I use is more flavor than heat. I’ve recreated this popular menu item with waterfowl, pork, and shrimp. You can use any waterfowl you like, with or without skin; breasts, legs, and/or thighs. Cut up semi-thawed (or semi-frozen)…

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Gun Dog (Digital) - 1 Issue, March/April/May 2025

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