Bebek Panggang Pangsit “Wotie” (Central Java)

Roasted Duck Potsticker and water chestnuts, Shitake with plum sauce Serve 4 portion

20 pcs Potsticker 300 ml water or stock 200 ml plum sauce (R) 4 sprig coriander leaf, as garnish

Method:
• Heat Teflon and seared the potstickers until golden brown.
• Add water or stock; cover Teflon until the potstickers are cooked.
• Served with plum sauce.

Potsticker filling
100 g Roasted duck, cut diced
60 g minced chicken
60 g water chestnut, diced
60 g shitake mushroom, diced
30 g Red chili paste (sambal terasi/Chinese chili paste)
30 g plum sauce (ready made)
10-15 pcs Gyoza wrapper (round)

Method:
• Mix all ingredients and season with salt and pepper to taste
• Take 20 gr of the mixture and put in the middle of the gyoza wrapper, folded both side and make a nice wrinkle on the edges and flat the bottom part.
• Do to all the mixture until done. Keep refrigerated before cookimg.

Plum Sauce
200 ml plum sauce (ready made)
20 g red chili brunoise
10 cc honey
1 tsp Kikkoman soy sauce Salt and pepper to taste

Method:
• Blended all the ingredients until well combined

16.05.2011. 08:52