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Pierogi Fusion with Peking Duck Filling and Hoisin Plum Sauce - photo 1
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Pierogi Fusion with Peking Duck Filling and Hoisin Plum Sauce

Pikantne Fusion cuisine Main Dishes Dishes for Special Occasions 120 min Medium 10 wyświetleń ~31.81 PLN - (0)
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Description

This dish is a culinary journey that combines the heart of Polish cuisine – traditional pierogi – with the soul of Asia, encapsulated in the flavor of legendary Peking duck. Imagine perfectly elastic, hand-formed pierogi dough that, after boiling and frying to a golden brown, becomes crispy on the outside and tender on the inside. Inside, it hides a rich, juicy, and aromatic filling made from shredded duck, marinated in a mixture of soy sauce, honey, and five-spice powder, with crunchy pieces of its rendered skin. The whole is complemented by a thick, sweet-salty sauce based on Chinese hoisin sauce and Polish plum preserves, which perfectly balances the flavors. The dish is visually stunning – glistening with sauce, golden pierogi sprinkled with toasted sesame seeds and fresh cilantro. It’s an offering for a special dinner or lunch that will surprise and delight any gourmet seeking new, unconventional combinations.

Składniki (18)

Servings:
4
  • Wheat flour type 500 500 g
  • Gorąca woda 250 ml
  • Rapeseed oil 60 g
  • Duck breast with skin 400 g
  • Light soy sauce 30 ml
  • wildflower honey 21 g
  • Rice vinegar 15 ml
  • Sesame oil 5 ml
  • Garlic 2 ząbki
  • Fresh ginger 10 g
  • Green onion 1 pęczek
  • Hoisin sauce 100 ml
  • Plum preserves 60 g
  • Lime juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Five spice powder 1 łyżeczka
  • ✨ Opcjonalne
  • Toasted sesame seeds 5 g
  • Fresh cilantro 10 g
💰 Szacowany koszt dania: ~31.81 PLN (7.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Duck filling

1

Prepare the duck breasts. Pat them dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. The cuts will allow for better rendering of the fat. In a small bowl, mix together soy sauce, honey, rice vinegar, five-spice powder, and sesame oil to create a marinade. Rub the marinade thoroughly over the duck breasts on all sides.

Ingredients: Duck breast with skin, Light soy sauce, wildflower honey, Rice vinegar, Five spice powder, Sesame oil
Use a very sharp knife to score the skin, this will prevent it from tearing. Thoroughly drying the skin is key to achieving crispiness.
2

Transfer the marinated breasts to a dish or a ziplock bag and set aside in the refrigerator for at least 30 minutes, preferably for 2-3 hours. The longer the duck marinates, the deeper its flavor will be.

Ingredients: Duck breast with skin
If you are using a ziplock bag, remove as much air as possible so that the marinade evenly coats the meat.
3

Preheat the oven to 180°C. Take the duck out of the fridge 20 minutes before frying to reach room temperature. Place the breasts skin-side down on a COLD pan (preferably steel, which can be placed in the oven). Fry on medium heat for about 8-10 minutes, until the skin becomes golden brown and crispy. In the meantime, pour off the excess rendered fat (keep it!).

Ingredients: Duck breast with skin
Starting to fry in a cold pan is key! It allows for the slow rendering of fat and achieving a perfectly crispy skin without burning. The reserved duck fat is excellent for frying potatoes.
4

When the skin is crispy, flip the breasts and fry the meat side for 1 minute. Then place the entire skillet in the preheated oven for 6-8 minutes (for medium doneness). After baking, remove the duck from the skillet and set it on a cutting board for 10 minutes to 'rest'.

Ingredients: Duck breast with skin
Resting meat after cooking is extremely important. It allows the juices to evenly distribute throughout the fibers, making the meat juicy. If you cut it right away, all the juices will run out.
5

Once the duck has rested, separate the skin from the meat. Chop the skin into small pieces. Shred the meat with a fork into small strands. In a bowl, combine the shredded meat, chopped skin, garlic pressed through a garlic press, grated ginger, and finely chopped green onion. Mix everything thoroughly. The filling is ready.

Ingredients: Duck breast with skin, Garlic, Fresh ginger, Green onion
For shredding the meat, you can use two forks. Make sure the filling is well mixed so that the flavors are evenly distributed in each dumpling.

Dough for dumplings

6

In a large bowl, add the flour and salt. Mix well. Make a well in the center and pour in the hot water and one tablespoon of rapeseed oil. Initially, mix everything with a wooden spoon or spatula, as the dough will be very hot. Stir until the ingredients roughly combine and cool slightly.

Ingredients: Wheat flour type 500, Salt, Gorąca woda, Rapeseed oil
Using hot water will make the dough more pliable, but be careful not to burn yourself. Therefore, perform the first mixing step with a tool, not with your hands.
7

Transfer the dough to a lightly floured countertop or board. Knead the dough by hand for about 8-10 minutes. Knead it vigorously, pushing it away from you with the palms of your hands and folding it back. The dough is ready when it becomes smooth, elastic, and stops sticking to your hands. It should feel like playdough.

Ingredients: Wheat flour type 500
If the dough is too sticky, add a little flour. If it is too dry, wet your hands with water and knead further. Do not add too much flour while kneading, as the dough will become tough.
8

Form the dough into a ball, place it back in the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest for about 30 minutes. This time will allow the gluten to 'rest', making the dough even easier to roll out and preventing it from shrinking.

Covering the dough is key to preventing it from drying out. Dried-out dough will crack when shaping the dumplings.

Shaping and cooking dumplings

9

Divide the dough into 3-4 parts. Roll each part into a thin circle about 2 mm thick on a lightly floured surface. Use a glass or a cutter with a diameter of 7-8 cm to cut out circles.

Work with one piece of dough at a time, keeping the rest covered to prevent it from drying out. Gather the scraps of dough after cutting out the circles, knead them again, and roll them out.
10

Place a heaping teaspoon of duck filling in the center of each circle. Fold the circle in half, sealing the filling inside. Pinch the edges very tightly with your fingers, pressing them together to prevent the filling from leaking during cooking. You can create a decorative 'ruffle' by pinching and folding the edge inward every few millimeters.

Make sure there is no filling on the edges of the dough, as the fat will prevent proper sealing. If the edges are not sticking well, you can gently moisten them with water using a brush or your finger.
11

In a large pot, bring salted water to a boil (about 1 teaspoon of salt per 2 liters of water). Once the water is boiling vigorously, reduce the heat to medium. Add the dumplings in batches (about 10-15 at a time). Gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 2-3 minutes from the moment they float to the surface.

Ingredients: Salt
Do not add too many dumplings at once, as this will lower the water temperature and they may stick together. The dumplings are ready when the dough is soft but still slightly elastic.
12

Remove the cooked dumplings from the water using a slotted spoon and place them on a plate or tray, ensuring they do not touch each other. You can gently drizzle them with a bit of oil or melted butter to prevent sticking.

If you are not serving the dumplings immediately, this step is especially important to avoid them sticking together into one big 'dumpling'.

Sauce and serving

13

In a small bowl, prepare the sauce. Mix together hoisin sauce, plum jam, and freshly squeezed lime juice until a smooth, uniform emulsion forms. If the sauce is too thick, you can add 1-2 tablespoons of warm water.

Ingredients: Hoisin sauce, Plum preserves, Lime juice
You can adjust the taste of the sauce to your preferences - add more lime juice for acidity, or more jam for fruity sweetness.
14

In a large skillet, heat the remaining 3 tablespoons of rapeseed oil. Arrange the cooked and dried pierogi and fry on medium heat on both sides until golden brown, for about 2-3 minutes per side. They should be crispy.

Ingredients: Rapeseed oil
Make sure the pan is well heated before placing the dumplings, as this will ensure a crispy crust. Do not place them too tightly, fry in batches if necessary.
15

Transfer the hot, fried dumplings to plates. Generously drizzle with the prepared hoisin plum sauce. Finally, sprinkle with toasted sesame seeds and garnish with fresh coriander leaves. Serve immediately.

Ingredients: Toasted sesame seeds, Fresh cilantro
The dish tastes best when hot, with the dumplings crispy and the sauce warm and aromatic. You can serve extra sauce in a small bowl on the side.

Fun Fact

💡

Pierogi, although considered the quintessence of Polish cuisine, have their counterparts around the world - from Italian ravioli, to Chinese jiaozi, to Georgian khinkali. This dish demonstrates how universal the idea of filling enclosed in dough is, and combining it with Peking duck is a tribute to this culinary globalization.

Best for

Elegancka kolacja we dwoje Spotkanie z przyjaciółmi Świąteczny obiad Danie popisowe na specjalną okazję

Tips

🍽️ Serving

Serve the dumplings on a large, flat platter so everyone can help themselves. Next to it, place a bowl with extra dipping sauce. A simple cucumber salad in rice vinegar with chili and sesame makes a great side, adding freshness and crunch to the dish.

🥡 Storage

Raw dumplings can be frozen. Arrange them on a tray dusted with flour so that they do not touch each other. Place in the freezer for 1-2 hours, and once firm, transfer to a bag. Cook from frozen by dropping them into boiling water (about 2-3 minutes longer). Cooked and fried dumplings can be stored in the refrigerator for up to 2 days and reheated in a pan.

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