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1
In a medium bowl, combine the mushrooms, olive oil and sesame oil and mix well.
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2
Set aside.
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3
In a large bowl, combine the ground duck meat, soy sauce, brandy, ginger, tarragon and scallions and mix thoroughly.
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4
Stir in the mushroom mixture.
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5
Place 1 dumpling wrapper on a work surface and put 1 scant tablespoon of the duck mixture into the center of it.
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6
Moisten the edges of the wrapper with a little water and fold one side over the filling to form a half-moon shape.
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7
Pinch the edges together to make a tight seal.
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8
Place the dumpling on a baking sheet lined with wax paper and repeat until all the filling is used.
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9
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.
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10
Fry them until they just start to brown, 1 to 2 minutes.
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11
Pour in 1/3 cup water, cover, reduce heat to low and cook for 7 minutes longer.
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12
Uncover and cook until the water evaporates and the dumplings are crisp on the bottom.
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13
Transfer to a platter and keep warm.
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14
Wipe out the skillet and repeat until all the dumplings are cooked.
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15
Serve warm with persimmon chutney, see recipe.
