The filling tastes a little bit like a spicy corn chowder with bacon! Want something more authentic? Try this recipe below
* 1 tablespoon Black Truffle Butter
* 3 medium shiitake mushroom caps, finely chopped
* 1 teaspoon grated fresh ginger root, divided use
* 1 teaspoon minced garlic
* 1 small tub (7 ounces) Duck Rillettes
* ¼ cup finely chopped water chestnuts
* ½ teaspoon Chinese five spice powder
* 1 teaspoon finely chopped chives
* ½ teaspoon toasted sesame oil
* Freshly ground black pepper
* 24 wonton wrappers
* Water, for sealing
* 1 container (7 ounces) Duck Fat, for frying
* Neutral oil (such as peanut), for frying
FOR THE DIPPING SAUCE
* 1/4 cup seasoned rice vinegar
* 4 teaspoons hoisin sauce
* 2 teaspoons chili-garlic sauce
* Melt truffle butter in a small skillet over medium-high heat. Add shiitake mushrooms, sauté until softened, about 3 minutes. Add ½ teaspoon grated ginger and the garlic. Sauté about 1 minute more.
* To a medium mixing bowl add mushroom mix, duck rillettes, water chestnuts, five spice powder, chives, sesame oil, and a few grinds of pepper. Mix well to form a sticky filling.
* Place damp paper towel over the stack of wonton wrappers while working and prepare a small fingerbowl of water for sealing. To wrap the wontons, lay a wrapper on your work surface and add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into the water and trace it on the outer edges of the wonton wrapper. Fold one side over to form a triangle shape, pressing out any air pockets and sealing well. Pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. Set wonton on a plastic wrap lined plate and repeat process until all wontons are filled. (You can pre-assemble these ahead of time up to this point, if needed. Cover formed wontons with plastic wrap and refrigerate until ready to fry.)
* Melt the duck fat in a large heavy-bottomed skillet or Dutch oven. Pour in enough peanut oil to fill the pan about 2.5 inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. Fry the wontons in batches, until golden and crisp, turning once. (Be careful not to over-brown, since the filling is fully-cooked, the wontons only need to be crispy and this process happens pretty fast.) Drain finished wontons on a paper towel.
* While wontons are draining, whisk together rice vinegar, hoisin sauce, chili-garlic sauce, and remaining ginger. Place in a small bowl for dipping.
* Serve wontons warm or at room temperature.