Ingredients

1 kilogram chinese barbecued duck

4 green onions, sliced thinly

1 tablespoon japanese soy sauce

2 tablespoon cooking sake

2 centimetre piece fresh ginger (10g), grated

1 fresh long red chilli, chopped finely

30 gyoza wrappers

Sake dipping sauce

2 tablespoon vegetable oil sake

1/4 cup (60ml) cooking sake

2 teaspoon japanese soy sauce

1 tablespoon lime juice

1 teaspoon caster sugar

Method

1.Remove and discard skin and bones from duck; chop meat finely. Combine duck, onion, sauce, sake, ginger and chilli in medium bowl.

2.Place one heaped teaspoon of duck mixture in centre of one wrapper; wet edge around one half of wrapper. Pleat to seal. Repeat with remaining duck mixture and wrappers.

3.Cover base of large frying pan with water; bring to the boil then add gyoza, in batches. Reduce heat, simmer, covered, 3 minutes.

4.To make sake dipping sauce, combine ingredients in screw-top jar; shake well.

5.Heat oil in same cleaned pan; cook gyoza on one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper. Serve immediately with sake dipping sauce.

Gyoza wrappers are thin pastry rounds made from wheat flour that the Japanese use to wrap around fillings for dumplings and pot stickers. If unavailable, substitute gow gee wrappers.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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