Makes 14 Pieces

3 1/2 ounces finely diced roast duck (about 3/4 cup)
3 tablespoons finely diced dried apricots
2 tablespoons minced garlic chives
2 tablespoons Hoisin sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
Gin Doi Dough
2 cups glutinous rice flour
6 tablespoons sugar
1 teaspoon baking powder
1/2 cup plus 2 tablespoons water
1 1/2 tablespoons gin
1/2 teaspoon red food coloring (optional)
1 cup raw sesame seeds
Vegetable oil, for deep-frying


In a medium bowl, combine the duck, apricots, chives, hoisin sauce, salt and pepper; mix well.

To make the dough: In a large bowl, combine the rice flour, sugar and baking powder. In a small bowl, combine water, gin and food coloring. Add the wet ingredients to the dry; stir to combine. Turn dough onto a board and knead until well mixed and smooth.

To form the dumplings: Divide dough into 14 equal pieces. Using floured hands, roll each piece into a ball, then flatten into a 2-inch diameter circle. Place 1 teaspoon of filling onto the center of the circle. Pull the edges of dough up and over the filling, pinch edges together to seal, and form into a smooth ball by rolling the dough between your hands. Repeat with remaining dough and filling. Roll each ball in sesame seeds; set aside.

In a wok, large, heavy, flameproof casserole, or deep-fryer, heat 4 inches of vegetable oil over medium-high heat to 320°. Fry the dumplings in batches without crowding, using a wire mesh skimmer to move them around gently (so they don’t burn on the bottoms), until the dumplings rise to the surface, about 2 minutes. Increase the heat to high and bring oil temperature up to 365°. Roll a few dumplings at a time over the bottom and sides of the wok with the back of the skimmer to gently remove the air. This step will make the gin doi puff up even larger. Cook until golden, repeating the rolling and pressing process, about 5 minutes. Using a wire mesh skimmer, transfer dumplings to a plate lined with paper towels. Drain completely.

Serve immediately.

Chef Glenn Chu