Duck gyoza

Duck gyoza

  • Makes 30-35
  • A little effort

Gyoza, also known as jiaozi, are Chinese dumplings often containing a meat or vegetable filling. Learn to make these delicious little parcels with our step-by-step guide to duck gyoza. Accompanied by a homemade dipping sauce, it's the perfect dish to entertain friends and ring in the Chinese New Year

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Ingredients

GYOZA

  • cooked peking duck 1/2
  • spring onions finely chopped to make 3 tbsp
  • ginger grated to make 1 tbsp
  • soy sauce 2 tsp
  • potato starch 1 tsp, plus more for dusting
  • hoisin sauce 1 tbsp, plus more to serve (optional)
  • 
plain flour 150g
  • fine salt 1/4 tsp
  • sunflower oil 2 tbsp

DIPPING SAUCE

  • chinese shaoxing rice wine 1 tbsp
  • rice vinegar 2 tbsp
  • soy sauce 2 tbsp
  • toasted sesame oil 1 tsp
  • spring onion 1, finely sliced
  • 
golden caster sugar a pinch

Method

  • Step 1

    Shredding all the skin and meat from the bones and finely chopping - duck gyoza recipe

    Cook the duck following pack instructions (if you’ve bought a part-roasted pack) to crisp the skin up, then leave to cool. Shred all the skin and meat from the bones and finely chop. Tip into a bowl with the spring onion, ginger, soy, potato starch and hoisin and mix well.

  • Step 2

    Slicing the dough and dividing into 30 even pieces - duck gyoza recipe

    Tip the plain flour and salt into a bowl, and add 75ml hand-hot water. Knead well in the bowl, then tip onto the worksurface and knead for 10 minutes until smooth and elastic. Wrap in clingfilm and let it rest for 30 minutes at room temperature. Unwrap the dough, and roll out into a long thin sausage on a clean worksurface. Cut into 30 even pieces.

  • Step 3

    Rolling the dough to make a very thin round - duck gyoza recipe

    Cover the dough balls with a damp cloth, dust the worksurface with potato starch, and, working one at a time, roll the dough to make a very thin round, about 10-12cm wide.
    Keep spinning the dough to get it to an even thinness. To make a neat circle, cut the dough with an 8cm round cutter. Keep the trimmings under the cloth to re-roll later on. Repeat with the remaining dough, keeping them under the damp tea towel as you go, with a sprinkling of potato starch in between each one. You can wrap these in clingfilm and freeze at this stage.

  • Step 4

    Adding the meat filling to each round - duck gyoza recipe

    Add 1 tsp of the filling to the centre of each wrapper, holding it in the flat of your hand. Brush one half of the edge with a little water, and bring the 2 sides together to make
    a half-moon shape.

  • Step 5

    Pleating the top half of the dough and pinching to seal - duck gyoza recipe

    Pleat the top half and pinch to seal. Repeat until you have used all of the mixture.

  • Step 6

    Placing the dumplings on a tray lined with baking paper - duck gyoza recipe

    Keep the dumplings on a tray lined with baking paper and chill until ready to serve.

  • Step 7

    Heating oil in the pan and placing each gyoza flat-side down - duck gyoza recipe

    When ready to serve, heat a little sunflower oil in a non-stick frying pan and put each jiaozi flat-side down.

  • Step 8

    Gyoza cooked until bottom is crisp and golden - duck gyoza recipe

    Cook for 1-2 minutes until the bottoms turn crisp and golden.

  • Step 9

    Adding boiling water to pan of gyoza - duck gyoza recipe

    Add 125ml of boiling water to the pan (it will spit), quickly cover with a lid and steam for 5-6 minutes, or until the wrappers are tender. Take the lid off and keep cooking until the water has evaporated. Mix the dipping sauce ingredients together and serve with a small bowl of hoisin sauce too, if you like.

Nutritional Information

  • Kcals 70
  • Fat 3.2g
  • Saturates 0.7g
  • Carbs 3.9g
  • Sugars 0.4g
  • Fibre 0.2g
  • Protein 6.2g
  • Salt 0.3g
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