Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
Dim Sum & Duck Pancakes Feast my-neighbours-the-dumplings
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Dim Sum & Duck Pancakes

Regular price
£50.00
Sale price
£50.00
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Tax included.

My Neighbours the Dumplings’ latest menu celebrates Chinese favourite crispy duck pancakes, along with a selection of seasonal dim sum.

To start, dumplings are filled with fresh white crab meat, minced prawns and chopped asparagus, flavoured with mild Sichuan pepper oil. “As a nod to the crab inside, we colour our dumpling wrappers with a hint of beetroot and turmeric to give them a red colour, which becomes more translucent as it cooks,” explains Bec. Once steamed, the dumplings are ready to be dunked in chilli oil and black vinegar.

Next, the team flavours pork mince with foraged wild garlic, shallot oil, soy and oyster sauce to fill their housemade bao buns, which are steamed at home until plump and pillowy.

“For the duck pancakes, we confit duck leg for four hours with five spice, star anise, cumin, Sichuan pepper and cinnamon until fragrant and really succulent,” explains Bec, “we then deep-fry it to give it that extra crispy skin.” It’s ready to be cooked again at home, basted in duck fat to ensure it remains juicy and tender inside and crisp outside. It can then be shredded and piled into the steamed pancakes, along with hoisin sauce, cucumber batons and finely sliced spring onions.

Alongside the main, Bec serves a favourite, celery and peanut salad. “We boil peanuts, then marinate them in Chinese black vinegar, soy sauce, sesame and a touch of sugar until they’ve absorbed all the flavours and become almost bean-like in texture,” she explains, “these become the dressing for the celery, which we flash-fry with garlic and chilli to remove its bitterness and keep it super fresh and crunchy.”