Duck Dumplings

½ pound shiitake mushrooms, stems removed, finely diced
1 tablespoon olive oil
2 tablespoons sesame oil
1 whole boneless duck breast, 12 to 14 ounces, trimmed of skin and fat and ground
3 tablespoons soy sauce
2 tablespoons brandy
2 tablespoons peeled, finely grated ginger
¼ cup finely chopped tarragon
1 cup finely chopped scallions
1 12-ounce package round dumpling wrappers
Vegetable oil for frying
About 2 cups water

Nutritional Information
- Nutritional analysis per serving (40 servings)
  
  108 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 7 milligrams cholesterol; 121 milligrams sodium

40 dumplings

In a medium bowl, combine the mushrooms, olive oil and sesame oil and mix well. Set aside. In a large bowl, combine the ground duck meat, soy sauce, brandy, ginger, tarragon and scallions and mix thoroughly. Stir in the mushroom mixture.
Place 1 dumpling wrapper on a work surface and put 1 scant tablespoon of the duck mixture into the center of it. Moisten the edges of the wrapper with a little water and fold one side over the filling to form a half-moon shape. Pinch the edges together to make a tight seal. Place the dumpling on a baking sheet lined with wax paper and repeat until all the filling is used.
Heat 1 tablespoon vegetable oil in a large nonstick skillet set over medium heat and add as many dumplings as fit in a single layer. Fry them until they just start to brown, 1 to 2 minutes. Pour in 1/3 cup water, cover, reduce heat to low and cook for 7 minutes longer. Uncover and cook until the water evaporates and the dumplings are crisp on the bottom. Transfer to a platter and keep warm. Wipe out the skillet and repeat until all the dumplings are cooked. Serve warm with persimmon chutney, see recipe.

About 30 minutes