Duck Gyozas Recipe

Prepare filling

Combine the finely chopped cooked duck, grated ginger, minced garlic, and the white parts of the sliced spring onions in a mixing bowl. Add 2 tbs soy sauce, 1 tbs hoisin, 1 tsp sesame oil, 1 tsp rice wine vinegar, 1 tsp cornstarch, 1 tsp ground white pepper, 1/4 tsp salt and 1 tsp vegetable oil. Mix thoroughly until the cornstarch is evenly distributed and the mixture is slightly sticky — this helps the filling bind. Taste and adjust seasoning carefully (remember the wrappers and dipping sauce will add saltiness).

Portion filling

Spoon about 1 tablespoon of filling into the center of each gyoza wrapper (adjust up to 1.5 tbs for larger wrappers). Keep a small bowl of water nearby to wet the wrapper edges for sealing.

Fold and seal

Hold the wrapper in your non-dominant hand, wet half the edge with water using your finger. Fold the wrapper over the filling to create a half-moon, press the center to seal, then create 2–3 pleats on one side pressing firmly to seal completely. Ensure there are no air pockets. Place finished gyozas on a floured tray or parchment, seam-side up.

Use a vegetable peeler to shave long ribbons from the cucumber. Toss ribbons with 1 tbs rice wine vinegar, 1/2 tsp sugar and 1/4 tsp salt. Let sit at room temperature for 10 minutes, then gently squeeze excess liquid and set aside. Reserve green parts of spring onion, thinly sliced, for garnish.

Whisk together 4 tbs hoisin, 1 tbs soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil and 1 tbs water until smooth. Adjust consistency with more water if too thick. Transfer to a small serving bowl.

Mix 1/2 cup mayonnaise with 1 tsp Sriracha, 1/2 tsp lime juice and 1/8 tsp salt until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for serving.

Pan-fry & steam gyozas (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Arrange gyozas seam-side up (or flat base down) in a single layer, leaving a little space between each. Fry for 1.5–2 minutes until the bottoms are golden brown. Immediately pour 1/2 cup water into the pan (careful, it will sizzle), then quickly cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes until water has evaporated and wrappers are tender. Remove lid and cook uncovered 30–60 seconds to re-crisp the bottoms if needed. Transfer gyozas to a serving plate, crispy side up.

Alternative: Steaming or deep-frying

For fully steamed gyozas, arrange in a lined bamboo steamer and steam 6–8 minutes. For deep-fried, fry at 350°F/180°C until deeply golden, 3–4 minutes, then drain on paper towel.

Serve

Arrange duck gyozas on a platter with a bed of cucumber ribbons and scatter sliced green spring onion on top. Place hoisin dipping sauce and spicy mayo alongside. Sprinkle optional toasted sesame seeds over the gyozas and a light drizzle of extra hoisin if desired. Serve immediately while hot.