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This recipe makes 48 dumplings-a large batch.
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If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves.
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If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks.
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For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy.
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Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky.
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Rest, covered, while you make the filling and the sauce.
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Place all the ingredients in a large bowl and mix until thoroughly combined.
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To check for seasoning, fry a bit in some hot oil until just cooked through.
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Adjust the seasoning as necessary.
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Combine all but the last 2 ingredients in a bowl for dipping.
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Sprinkle the basil and habanero over the top.
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Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings).
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Cut out circles with a 3-inch round cutter.
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Cover the dough with a side towel or piece of plastic wrap as you work.
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Have a small bowl of water next to you.
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Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough.
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Using your fingertip or a small pastry brush, wet the edge of the dough.
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Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers.
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Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated.
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The corners of the dumpling should curl slightly away from you, toward the unpleated side.
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Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat.
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Add a thin coating of oil, heat, then add the dumplings in concentric circles.
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They should be touching.
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Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly).
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Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter.
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Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes.
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Uncover the skillet and, if there is water left, let it cook off.
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Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
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Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.
