Duck Potstickers with Hoisin Sauce - James Martin Chef

Ingredients

• 1 x 450g pack of round Chinese dumpling pastry
• 200g Chinese cabbage, finely sliced
• 2 tsp salt
• 120g lean duck meat
• 50g duck liver
• 50g pork or hard duckfat
• 120g minced pork
• 1 spring onion, finely sliced
• 1 ½ tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 egg
• 1 tsp salt
• ¼ tsp ground white pepper
• For the sauce
• 1 tbsp duck fat or vegetable oil
• 1 tsp ginger, finely chopped
• 1 pinch chilli flakes
• 2 tbsp hoisin sauce
• 2 star anise
• 2 tbsp rice vinegar or cider vinegar
• 150ml duck stock or chicken stock
• Cucumber Salad
• Cucumber, peeled into ribbons
• 1 tsp sugar
• Splash rice wine vinegar
• Garnish
• Micro coriander