Steamed Duck Dumplings with Sticky Plum Dipping Sauce

• 300 g duck breasts, skinless, cut in pieces (3 cm)

Plum Sauce

• ½ cinnamon stick, broken in pieces
• 1 star anise
• 1 clove
• ¼ tsp Sichuan peppercorns
• ¼ tsp dried fennel seeds
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 1 garlic clove
• 225 g plums, pitted, cut in pieces (2 cm)
• ½ orange, peeled, flesh only, cut in pieces
• 15 g onion, quartered
• 20 g cider vinegar (eg. apple)
• 40 g light brown sugar
• 20 g soy sauce
• 10 g honey
• 150 g water
• ½ tsp fine sea salt

Dumpling Wrappers

• 170 g water, plus 10 g (optional)
• 300 g plain flour, plus extra for dusting

Duck Filling

• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 5 spring onions, sliced (3 mm)
• 1 Tbsp toasted sesame oil
• 2 Tbsp Shaoxing rice wine
• 1 Tbsp soy sauce
• ½ tsp ground Sichuan pepper
• 1 pinch coarse sea salt

Assembly and Cooking

• 500 g water