Duck dumplings

I know very little about Chinese food. Until fairly recently I’d dismissed it as gloopy over-sweetened trash, based on one too many visits to Mr. Chow’s All-U-Can-Eat buffet and too many unidentifiable vittles in black bean sauce. But I’m slowly falling for it in a big way.

Rather like “Italian” food, there is no such thing as “Chinese” food - there is as much diversity between each province as there is between British food and American. So at this point I humbly submit that this recipe might be delicious and vaguely “Chinese” but is very possibly as authentic as a fortune cookie.

It came about, as dinners often will, as a means of using up the bits and bobs that were lurking at the back of the fridge. A packet of wonton wrappers, a few iffy-looking spring onions, a thumb of ginger…and it’s not every day, I grant you, that I have half a roast duck kicking about, but I’d been testing recipes for something else, and there it was. You could use chicken instead.