Duck Stew with Dumplings

A cake recipe for all foodies:

Remove fat from inside of duck, trim away rump and excess skin on neck. Rinse duck and dry well. Combine ginger, salt and black pepper and rub well on inside and outside of duck. Rest for one hour.

Place duck in a large ramekin, add sherry, ginger slices, and green onion, and simmer over medium heat with lid closed. Reduce temperature so that duck does not burn.

Reduce temperature enough to just gently simmer the duck. Cover and simmer gently for three hours.

For the dumplings, place flour in a large bowl and gradually mix in boiling water with a wooden spoon. Do not be irritated by the strange appearance of the quantity.

Break up mince in a second baking bowl with a spoon.

Cut crab tails in half lengthwise and cut into eight millimeter pieces. Then mix with the minced pork.

Cut white cabbage leaves lengthwise into tender strips and cut diagonally into cubes. Chop small, mix with the salt and rest for five min. Squeeze out and add to meat mixture form. Add remaining ingredients except flour to meat as well. Stir until an even mixture is formed. Divide mixture into 16 portions.

Knead dough for a few min until soft and smooth, dusting with flour if necessary. Shape into a 40 centimeter long quiff and cut into 2, 5 centimeters with a sharp kitchen knife.

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