1/4 teaspoon each
Duck about 2.25kg
Minced peeled root ginger
Salt and black pepper
Slices root ginger, peeled
Large whole spring onion
Can bamboo shoots, cut into 1 inch pieces
Shrimps, peeled and deveined
White cabbage, finely chopped
Slices root ginger, peeled, minced
Spring onion, finely chopped
Light soya sauce
Cornflour dissolved in 3 tablespoons water
Remove the fat from the cavity of the
duck, discard the parson's nose and trim off any excess neck skin. Rinse
and drain the duck. Mix the ginger, salt and black pepper and rub well
into the duck, inside and out. Leave to stand for 1 hour.
Place the duck in a large casserole, add
the sherry, ginger slices and spring onion, cover and bring to a slow
boil over moderate heat.
Turn down the heat, skim off any scum
adding enough liquid so that the duck doesn't burn and adjust the heat
so that it simmers as its gentlest. Cover and leave for 3 hours.
Make the dumplings by mixing the flour and
boiling water in a large bowl, a little at a time, with a wooden spoon.
Do not concern yourself with what it looks like at this stage.
Chop the pork to loosen it and put it in a
second bowl. Slice the shrimps lengthways and then cut them into 1/4
inch pieces. Mix with the pork.
Cut the white cabbage leaves lengthways
into narrow strips and then cross-cut to dice them. Mince and mix with
salt and leave for 5 minutes. Squeeze dry and add to the meat mixture
with the rest of the ingredients except the flour. Stir until smooth and
pasty. Divide the mixture into 16 portions.
Knead the dough for a few minutes until it
is soft and smooth, dusting with flour if necessary. Roll it out into a
40cm long sausage and cut with a sharp knife into 1 inch pieces. Dip the
cut sides in flour, press into small round cakes with the palm of your
hand and roll out into round wrappers 4 inch across.
Lay a wrapper in the palm of one hand and
put a portion of filling in it with the other. Spread with a table knife
to within 1 cm of the edge. Gather the wrapper up and press the ends to
make a little basket. Press the back of a knife deep into the basket
about 10 time to form indentations, which help to hold the filling in
place. You should have 16 dumplings. Put them on a plate and steam over
a medium high heat for 20 minutes. Set aside.
Skim off the fat from the casserole after
it has been cooking for 3 hours and discard it. Scatter in the ham,
bamboo shoots and the dumplings. Cover and simmer for another 5-10
minutes. Add salt to taste.
Serve in the casserole. Guests help
themselves by tearing the bird apart with chopsticks. If they are not
sufficiently proficient, you could chop it in the kitchen, put the
pieces back into the casserole and bring it back to the boil before
serving at the table. Ladle into individual soup bowls.