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Duck and Wenslydale dumplings steamed in savoy cabbage on spicy onions

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Phil Vickery

From Ready Steady Cook

Method


  1. Mix together the sausage meat with the chilli powder, paprika and Wensleydale in a bowl. Form into six balls, each the size of a golf ball.

  2. Meanwhile, blanch the cabbage leaves in boiling water for 3-4 minutes and then remove and drain on kitchen towels.

  3. Cut each leaf in half and wrap a cabbage leaf half around each duck ball. Secure with cocktail sticks if necessary.

  4. Place the cabbage-wrapped balls into a bamboo steamer placed over a pan of simmering water. Cover and steam for 5-8 minutes, or until thoroughly cooked.

  5. For the sauce, heat together the sauce ingredients in a small pan for five minutes.

  6. To serve place the steamed sausage parcels on a plate with the sauce poured over.

Ingredients

For the dumplings

  • 2 duck sausages, skinned
  • ½ tsp chilli powder
  • pinch paprika
  • 25g/1oz Wensleydale cheese
  • 3 large savoy cabbage leaves

For the sauce

  • ¼ red onion, thinly sliced
  • pinch paprika
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil

Shopping List

Duck and Wenslydale dumplings steamed in savoy cabbage on spicy onions

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Cooking ingredients

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Meat, fish and poultry

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