Duck Curry Dumpling

By Kan Morieda

Hello, I’m Kan Morieda. I own a restaurant in Shibuya called “Chompoo”.

Today we will make “boiled dumplings”, which will perfectly match with Veuve Clicquot Rose Champagne.

We are using duck today for the filling, together with carrot and red curry paste.

Coconut milk for the sauce, which will give an extra Asian accent to it. Enjoy!

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All you'll need

  • Duck Thigh Meat - 1 piece (approx. 150g)
  • Carrots - 1 medium size
  • Light Soy Sauce - 1 table spoon
  • Red Curry Paste - 1 large table spoon
  • Dumpling skin - 20
  • Coconut milk - 60cc
  • Lime. - 1 quarter
  • Chili oil. - to taste
  • Chili threads - to taste
  • Salt - to taste


Peal the carrot and grate. Add some salt to remove excess water.

Mince the duck thigh with the skin to roughly 3-5mm.

Squeeze the excess water from the carrot.

Take duck mince, carrot, 1 table spoon of light soy sauce and a large table spoon of red curry paste. Mix well.

Let’s make the dumplings. Put the filling on the skin. Not too much.

Put a little bit of water on the rim and fold. No pleats. Add some water on both edges and stick together.

Let’s boil the dumplings. Boil water in a pot and put the dumplings in. Boil for about 3 minutes.

For the sauce, 60cc of coconut milk, add the juice of a quarter lime.

Put the sauce in a plate and the dumplings on top of it. If you like, add some thread chili on top.

If you add a little bit of chili oil, it’ll add an extra accent to the dish.

Let’s try it! The flavor of the duck, the sweetness of the carrot, as well as the spiciness and all the spices like cumin and lemon grass from the red curry paste combines perfectly. And Rose Label with it…. Perfect!

There are still a lot more things that we can enjoy at home, with a bottle of champagne accompanied by perfect pairings to create relaxing and refreshing moments.

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Kan Morieda is a young Japanese chef who has established himself in the world of gastronomy with his innovative and environmentally-friendly spirit. His journey is rich in encounters with different cultures. The chef learned the art of Japanese cuisine, from meticulous techniques to innovative presentations.

His cooking is a creative combination of unique ingredients and traditional cooking methods. He enjoys creating a more diverse gastronomic culture, sharing new tastes and offering a sustainable world with more values. The chef has a growing number of international projects and collaborations, from restaurant launches to a cooking magazine.

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