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Duck and Wenslydale dumplings steamed in savoy cabbage on spicy onions

Duck and Wenslydale dumplings steamed in savoy cabbage on spicy onions is built on Chilli Powder, Soy Sauce, and Sesame Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 tsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Mix together the sausage meat with the chilli powder, paprika and Wensleydale in a bowl.

2. 2

   Form into six balls, each the size of a golf ball.

3. 3

   Meanwhile, blanch the cabbage leaves in boiling water for 3-4 minutes and then remove and drain on kitchen towels.

4. 4

   Place the cabbage-wrapped balls into a bamboo steamer placed over a pan of simmering water.

5. 5

   Cover and steam for 5-8 minutes, or until thoroughly cooked.

6. 6

   For the sauce, heat together the sauce ingredients in a small pan for five minutes.

7. 7

   To serve place the steamed sausage parcels on a plate with the sauce poured over.