Duck and Wensleydale Dumplings Steamed in Savoy Cabbage on Spicy Onions

Six duck sausage and Wensleydale cheese balls wrapped in savoy cabbage, steamed and served with a spicy sesame sauce.

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

15
ml

Ketchup

15
ml

Soy Sauce

Dairy

25
g

Wensleydale Cheese

Meat

2
piece

Duck Sausages

Skinned

NutsSeeds

0.5
tsp

Chilli Powder

1
pinch

Paprika

For the dumplings

1
pinch

Paprika

For the sauce

OilsFats

15
ml

Sesame Oil

Vegetables

3
piece

Savoy Cabbage Leaves

0.25
piece

Red Onion

Thinly sliced

Steps

Mix the duck sausage meat with chilli powder, paprika, and Wensleydale cheese in a bowl.
Form the mixture into six uniform balls.
Blanch cabbage leaves in boiling water for 4 minutes and drain on towels.
Halve each leaf and wrap around the meat balls, securing with cocktail sticks.
Steam the parcels over simmering water for 8 minutes until cooked through.
Heat the onion, paprika, ketchup, soy sauce, and sesame oil in a pan for 5 minutes.
Serve the dumplings on a plate with the hot sauce poured over.