Beggars Quail

Beggars Quail
Chef Michael Falls Published On 2021-02-05


Take 4 quail, wash and pat dry. Combine ginger, garlic, star anise and chinese wine. Marinate quail for minimum of 2 hours.

Brush quail with oil and soy, then wrap each quail in foil.
Combine salt, flour and water to form a rough dough.
Roll out to 1cm thick and wrap each quail in enough dough to completely encase.

Bake at 190 celsius for 2 minutes and then 170 celsius for 50 minutes. Remove from oven and let cool for 10 minutes.
Using a hammer or the back of a knife crack open the dough crust, remove the quail and discard dough. Serve with steamed rice and chinese vegetables.
Beggars Quail


  • 4 Canter Valley quail
  • 2 tsp of grated ginger
  • 2 tsp of grated garlic
  • 4 Tsp of chinese wine
  • 2 star anise - broken
  • 20 ml soy sauce
  • 20 ml oil


  • 2 kg cooking salt (this is correct, the dough is not to eat, just to protect quail during cooking)
  • 8 cups plain flour
  • 3 cups water
Chef Michael Falls Published On 2021-02-05