A dash each of chopped onion, sliced ginger, sesame oil and MSG
1 tbsp Shaoshing wine
2 tsp salt
1 tbsp boiled chicken flat
Use an earthen pot, pad it with a bamboo net at the bottom, put the duck and knocked and broken leg ham bone in, add water to flood them, put spring onion, sliced ginger and wine in, bring them to boil over high heat, reduce the fire to mild heat, boil them for about 1 ½ hours, turn the duck over and boil them for one hour until crisp and tender.
Chop leg pork finely, add water, salt, wine and MSG, stir them well until sticky, add chopped onion and sesame oil and stir them into stuffing.
Add water to the flour, knead it into dough, cut it into 20 portions, roll each piece into a small dumpling skin, wrap the stuffing of (2) in and boil them in boiling water until cooked.
Take onion, ginger, leg ham bone and steaming stand out of the earthen pot, season them with salt, put the dumpling in, lay them around the duck and sprinkle chicken fat in for serving.
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