Christmas has never been significant for my family and I back in Malaysia. However, since coming to Germany, Christmas has always been a day to celebrate along with delicious food. Over here, one will be able to enjoy various Christmas dishes in the beginning of December. One of the most popular dishes is goose (I wrongly mentioned turkey in the video) served with red cabbage and potato dumplings which are also known as Knödel. Accompanied with mushroom sauce, this dish simply screams Christmas!
As I am a big fan of Asian flavours, I decided to give this traditional German dish a twist and a makeover, an Asian makeover to be exact. It is my dream to create authentic Peking duck in my kitchen with the limited utensils I have and it would not be an easy journey as it would take days.
I learned a lot as I experimented and decided that the flavours could be recreated for this fusion dish. I tried making the skin of the duck as dry as possible so that it would be crispy and have the whole dish perked with some spiciness too. I think it is the Malaysian in me that was unable to let this dish passed without the spicy factor. The sweetness of the 'hoisin' orange juice gravy together with the spicy and sourish Chinese cabbage along with the soft potato dumplings were the perfect combination for the Peking duck.
This recipe is also a short cut version of the authentic Peking duck and if you like, it can be served as it is. I had fun creating this recipe and thought that it would be a great compromise for Asian families who enjoy Christmas dishes but are not familiar with the western flavours. You need to give this a try.
To save time, you can prepare the potato dumplings (without boiling them) and vegetables a day earlier. Just keep them refrigerated until it is time to reheat them to be served. That would really make things easier if you are planning to cook this dish for a gathering.