Wagamama

Duck Gyoza Recipe

Master how to make authentic duck gyoza at home with this quick and easy recipe inspired by Wagamama's famous dumplings. Crispy-bottomed with juicy duck filling, these Japanese dumplings pair perfectly with dipping sauce for an impressive appetizer or main dish.

Prep

30 mins

Cook

15 mins

Serve

Kcal

320

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g duck breast, skin removed and finely minced</li><li class="ingredients-single-item">100g cabbage, finely shredded</li><li class="ingredients-single-item">50g spring onions, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">1 tbsp soy sauce</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1 tsp mirin (or 1/2 tsp sugar mixed with 1/2 tsp rice vinegar)</li><li class="ingredients-single-item">30 gyoza wrappers (or wonton wrappers)</li><li class="ingredients-single-item">2 tbsp vegetable oil for frying</li><li class="ingredients-single-item">100ml water for steaming</li><li class="ingredients-single-item">For the dipping sauce:</li><li class="ingredients-single-item">60ml soy sauce</li><li class="ingredients-single-item">2 tbsp rice vinegar</li><li class="ingredients-single-item">1 tsp chili oil (optional)</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1 spring onion, finely sliced for garnish</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing your duck filling. Place the minced duck meat in a large mixing bowl. Add the shredded cabbage, chopped spring onions, minced garlic, and grated ginger. Mix well to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Pour in the soy sauce, sesame oil, and mirin (or sugar/vinegar mixture). Use your hands to thoroughly mix all ingredients together, working the mixture for about 2-3 minutes until it becomes slightly sticky and well-combined. Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> While the filling rests, prepare your dipping sauce by combining the soy sauce, rice vinegar, chili oil (if using), and sesame oil in a small bowl. Mix well and set aside, garnishing with the sliced spring onions just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> To assemble the gyoza, place a gyoza wrapper in the palm of your hand. Dip your finger in water and moisten the outer edge of the wrapper. Place about 1 teaspoon of the duck filling in the center, being careful not to overfill.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Fold the wrapper in half to create a half-moon shape, then use your fingers to create 4-5 pleats along the sealed edge, working from one side to the other. Press firmly to seal completely. This creates the traditional gyoza shape with a flat bottom and pleated top. Repeat with remaining wrappers and filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Place the gyoza flat-side down in the pan, slightly touching each other. Fry for 2-3 minutes until the bottoms are golden brown and crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Carefully pour 100ml of water into the pan (it will sizzle vigorously) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam the gyoza for 3-4 minutes until the water has almost completely evaporated and the wrappers are translucent, indicating they're cooked through.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Remove the lid and increase the heat to medium-high again. Allow any remaining water to evaporate and the bottoms to crisp up for another minute. Transfer to a serving plate, arranging them crispy-side up for an attractive presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Serve immediately with the prepared dipping sauce. For an authentic Wagamama presentation, serve in a bamboo steamer basket with the dipping sauce in a small side dish.</li></ol>

FAQ for

Duck Gyoza Recipe

What ingredients are used in Duck Gyoza from Wagamama?

Duck Gyoza from Wagamama uses minced duck breast, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, and mirin wrapped in gyoza wrappers. The dipping sauce includes soy sauce, rice vinegar, chili oil and sesame oil.

How to cook Duck Gyoza from Wagamama at home?

Learn how to cook Duck Gyoza from Wagamama by mixing minced duck with vegetables and seasonings, then filling and pleating gyoza wrappers. Cook using the traditional method of frying the bottoms until golden, then steaming with water until the wrappers are translucent, and finally crisping up again.

What's the secret to perfectly crispy yet tender gyoza dumplings?

The secret lies in the fry-steam-fry method. First fry until golden on the bottom, then add water and cover to steam the filling and wrapper, finally uncover to allow remaining water to evaporate, crisping the bottom again for that signature texture contrast.

Can I substitute duck in gyoza with another protein?

Yes! While duck creates a rich, distinctive flavour, you can substitute it with minced chicken, pork, prawns, or even tofu for a vegetarian option. Just ensure your alternative protein is finely minced and well-seasoned to maintain moisture and flavour.

What's the best technique for pleating gyoza wrappers?

Hold the wrapper in your palm, add filling to the centre, moisten the edges, then fold in half. Create 4-5 small pleats along one side only, pressing firmly to seal. The pleats should all face the same direction, creating a crescent shape with a flat bottom.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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    "1 tbsp soy sauce",
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      "text": "Pour in the soy sauce, sesame oil, and mirin (or sugar/vinegar mixture). Use your hands to thoroughly mix all ingredients together, working the mixture for about 2-3 minutes until it becomes slightly sticky and well-combined. Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavors to meld."
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      "@type": "HowToStep",
      "name": "Fold and pleat",
      "text": "Fold the wrapper in half to create a half-moon shape, then use your fingers to create 4-5 pleats along the sealed edge, working from one side to the other. Press firmly to seal completely. This creates the traditional gyoza shape with a flat bottom and pleated top. Repeat with remaining wrappers and filling."
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      "@type": "HowToStep",
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      "text": "Carefully pour 100ml of water into the pan (it will sizzle vigorously) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam the gyoza for 3-4 minutes until the water has almost completely evaporated and the wrappers are translucent, indicating they're cooked through."
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      "author": "Mei Lin",
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      "reviewBody": "These duck gyoza taste just like the ones at Wagamama! The duck filling is so flavorful and the crispy-steamed texture is perfect. My family was impressed with how authentic they turned out.",
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      "author": "Roberto Guzman",
      "datePublished": "2024-06-08",
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      "reviewBody": "This recipe transported me back to eating at Wagamama in London! I made a double batch and froze half for later. They freeze beautifully and cook perfectly from frozen. A new favorite in our house!",
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Wagamama

Duck Gyoza Recipe

Master how to make authentic duck gyoza at home with this quick and easy recipe inspired by Wagamama's famous dumplings. Crispy-bottomed with juicy duck filling, these Japanese dumplings pair perfectly with dipping sauce for an impressive appetizer or main dish.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Duck Gyoza from Wagamama?

How to cook Duck Gyoza from Wagamama at home?

What's the secret to perfectly crispy yet tender gyoza dumplings?

Can I substitute duck in gyoza with another protein?

What's the best technique for pleating gyoza wrappers?