Yield: about 20 portions
Ground duck - 10 oz., sauteed
Butternut squash, fine dice - sauteed 8 oz.
Black truffle - finely chopped 1/2 oz.
Garlic - finely chopped 2 tsp.
Ginger - finely chopped 2 tsp.
Shallots - finely chopped 2 Tbsp.
Chives - finely chopped 1 Tbsp.
Cilantro - finely chopped 1/2 cup
Tamari - 1/4 cup
Egg - beaten 1
Sake - 1/4 cup
Won-ton wrappers - 20
Fresh spinach - 1 cup
Sesame oil - 1 tsp.
Salt - pepper to taste
Chives - garnish
Black truffle - garnish
Teriyaki reduction - garnish
Pickled ginger - accompaniment
Fresh wasabi - grated accompaniment
Combine duck, squash, truffle, garlic, ginger, shallots, chives, cilantro, tamari, egg and sake.
In each won ton skin, place 1 oz. filling. Wet edges with water to seal.
Dress spinach with sesame oil. Place in bed of bamboo steamer. Top with desired number of dumplings. Cover; steam about 4 minutes.
Serve in steamer or remove to plate. Garnish with chives and truffle. Drizzle plate with teriyaki reduction. Serve with pickled ginger and wasabi.