RECIPE: Bev Gannon’s Ginger Duck Wontons With Pineapple Lilikoi Dipping Sauce

RECIPE: Dipping Sauce:

1/2 cup pineapple apricot preserves

2 tablespoons lilikoi puree

2 tablespoon white balsamic vinegar

1 tablespoon finely chopped mint

1 teaspoon sambal

Filling:

1 teaspoon olive oil

2 teaspoons toasted sesame oil

1/2 cup finely chopped onion

1/2 cup peeled and finely chopped carrot

1 tablespoon peeled and finely chopped fresh ginger

1 teaspoon finely chopped garlic

2 tablespoons sesame seeds, toasted

2 tablespoons hoisin sauce

1/2 teaspoon freshly ground black pepper

2 cups finely shredded cooked duck

2 tablespoons cornstarch

2 tablespoons water

1 package (3-inch square) wonton skins (about 30 skins)

Peanut oil, for deep-frying

To prepare the dipping sauce, in a small bowl, combine all the
ingredients and mix well.

Set aside.

To prepare the filling, in a saucepan, heat the olive and sesame oils over medium heat. Add the onion, carrot, ginger and garlic and sauté for 4 minutes, until the vegetables are limp. Add thehoisin sauce, sesame seeds, salt, and pepper.  Remove from the heat.

Place the duck in a bowl, add the cooked vegetable mixture, and mix well. Adjust the seasoning.  Let cool.

Assemblage:

To assemble the wontons: in a small bowl, stir together the cornstarch and water. Lay out 6 to 8 wonton skins, positioning each of them with a point facing you. Put about 1 tablespoon of the filling in the center of 1 skin.  Brush the edges of the skin with cornstarch mixture. Fold the bottom edge up to the top edge, covering the filling, and pressing the edges together to seal. You’ll have a triangle. Fold the two lower sides of the triangle together and press to seal. Repeat this procedure until you’ve used all the filling. Cover and chill for a few hours before frying.

In a heavy saucepan, pour in the peanut oil to a depth of about 1 inch and heat to 375˚. Add the wontons, a few at a time, and fry, turning with tongs to fry evenly, for about 1 minute, until golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve hot with the dipping sauce. Serves eight.