1. Prepare the Roasted Duck Filling:
Shred the Duck: After roasting the duck, remove the skin and bones. Shred the meat into small, bite-sized pieces, ensuring it's fine enough to fit in the dumpling wrappers.
Mix the Filling: In a mixing bowl, combine the shredded duck with minced shallots, garlic, ginger, soy sauce, hoisin sauce, sesame oil, rice vinegar, and five-spice powder (if using). Add the chopped cilantro, green onions, and water chestnuts. Season with salt and pepper to taste. Mix well until all ingredients are fully incorporated.
2. Assemble the Dumplings:
Prepare the Dumpling Wrappers: If using frozen dumpling wrappers, thaw them at room temperature for about 20 minutes.
Fill the Dumplings: Place a small spoonful of the duck filling (about 1 to 1.5 teaspoons) in the center of each dumpling wrapper. Be careful not to overfill.
Seal the Dumplings: Wet the edges of the wrapper with a bit of water. Fold the wrapper in half to create a half-moon shape, pressing firmly along the edges to seal. You can pleat the edges for a more decorative look. Repeat with the remaining filling and wrappers.
3. Make the Thai Broth:
Simmer the Broth: In a medium saucepan, heat the Custom Culinary Vegetable Thai Broth over medium heat.
Keep Warm: Reduce the heat to low and let the broth stay warm while you cook the dumplings.
4. Cook the Dumplings:
Steam the Dumplings: In a steamer basket lined with parchment paper, steam the dumplings over boiling water for about 8-10 minutes, or until the wrappers are tender and translucent, and the filling is heated through.
Alternative Cooking Method: Alternatively, you can pan-fry the dumplings for a crispy bottom. Heat a little oil in a pan, arrange the dumplings in the pan, and fry until the bottoms are golden brown. Then, add a small amount of water (about 1/4 cup) and cover with a lid to steam the dumplings for 5-6 minutes.
5. Assemble the Dish:
Serve the Dumplings: Place 2-3 dumplings in each serving bowl.
Pour the Broth: Carefully ladle the hot Thai vegetable broth over the dumplings, ensuring the dumplings are partially submerged.
Garnish: Top with fresh cilantro leaves, thinly sliced red chili peppers, and a wedge of lime on the side for added brightness.