Amazing Duck & Hoisin Gyoza

1 crispy duck breast, finely chopped
2 spring onions, finely chopped
Vegetable oil, for frying
Hot water, for steaming

The Marinade
1 tablespoon oyster sauce
1 tablespoon sweet chilli sauce
1 tablespoon hoisin sauce
½ tablespoon light soy sauce
1 teaspoon sesame oil
½ teaspoon dark soy sauce

The Dumpling Pastry
Gyoza or dumpling wrappers
Optional homemade dough:
Dumpling flour
Tapioca starch
Hot water
Drizzle oil

The Lattice
1 tablespoon dumpling flour
Water, to form a thin paste

PREPARATION

1. Place the finely chopped crispy duck into a bowl. Add spring onions, oyster sauce, sweet chilli sauce, hoisin sauce, light soy sauce, sesame oil and dark soy sauce. Mix thoroughly until evenly coated and set aside.
2. If making homemade pastry, knead dumpling flour with a little tapioca starch, hot water and a drizzle of oil until smooth. Rest briefly, roll into a cylinder, cut into small portions and roll each into thin rounds. Alternatively use shop bought wrappers.
3. Place a heaped teaspoon of duck filling into the centre of each wrapper. Fold into a half moon shape and pleat along one edge, sealing firmly. Ensure there are no air pockets and press tightly to seal.

COOKING

1. Heat a generous layer of oil in a frying pan over medium-high heat. Place the dumplings flat side down in a neat pattern, leaving space between each one. Cook until the bases turn golden brown and crisp.
2. Pour hot water into the pan until it reaches just below halfway up the dumplings. Immediately cover with a lid and steam for 3 to 4 minutes until the pastry is cooked through and most of the water has evaporated.
3. Mix dumpling flour with water to form a thin, single-cream consistency paste. Once most of the steaming water has evaporated, pour a few spoonfuls of this paste around the dumplings and swirl gently to distribute evenly.
4. Reduce heat slightly and continue cooking until the paste dries and forms a crisp lattice attached to the dumpling bases. Once golden and set, carefully invert onto a plate to reveal the crispy dumpling skirt. Serve immediately.

School of Wok Tips

• Finely chop duck so the filling stays juicy but evenly distributed.
• Seal dumplings tightly to prevent leakage during steaming.
• Steam only until the water nearly evaporates before adding the lattice paste.
• Cook the lattice gently until fully crisp to avoid tearing when flipping.

FAQs

What is a dumpling lattice?
It is a thin flour and water mixture poured into the pan that crisps into a delicate skirt connecting the dumplings.

Can I use shop bought duck?
Yes? Pre-cooked crispy duck works perfectly for this recipe.

Why steam after frying?
Pan frying creates a crisp base, while steaming ensures the dumpling pastry cooks through fully.