80g Water chestnuts
200g Duck or chicken mince
1 Tbsp Soy sauce
1/2 tsp Honey
16 Dumpling wrappers
2 Tbsp White vinegar
3 Tbsp Soy sauce
20g Black vinegar
Combine all dipping sauce ingredients together in a bowl and season. Set aside to infuse.
Finely chop kimchi and water chestnuts. Place in a bowl with duck mince, soy, and honey. Mix well and cover. Ignite your Picallo smoker and fill the bowl with smoke. Allow to infuse for 5 minutes. Remove cover and mix. For a stronger smoke flavor, repeat the process 1-2 more times.
Fill a small bowl with cold water. This is used to stick your dumplings together. Place one dumpling wrapper in the palm of your hand. Place 1 Tbsp of duck mixture in the center of the wrapper. Dip a finger in the water and run a finger around one half off the edge of the wrapper. Think of a clock and run it from 12-6.
Fold the wrapper in half to encase the mixture. You will now have a semi-circle shape. Seal and the crimp edge of dumpling at about finer width intervals and place on a tray. Repeat with remaining wrappers.
To cook, heat 1 Tbsp oil in a pan on medium-high heat. Cook dumplings in 2 batches, flat side down for about 3 minutes, until golden and crispy. Add 1/4 cup chicken stock or water to a pan and cover with a lid. Cook for 2 minutes. This will steam the dumplings for remaining cook time. Remove lid and cook for a further 1-2 minutes to evaporate any remaining liquid and ensure a crispy bottom.
Serve dumplings with dipping sauce.