Gyoza, also known as potstickers, are a popular Japanese dumpling that have become a staple in many cuisines around the world. While the exact origin of gyoza is unknown, many believe they were inspired by the Chinese jiaozi dumplings that were brought to Japan by Chinese immigrants in the early 1900s.

Today, gyoza are a beloved dish that come in many varieties and flavors. In this recipe, we’ll be putting a twist on the traditional gyoza filling by using flavorful, tender duck meat and adding a touch of sweetness with hoisin sauce. The dish is then elevated with a simple yet delicious hoisin dipping sauce that perfectly complements the savory dumplings.

Hoisin sauce is a popular condiment in Chinese cuisine that has a rich, sweet, and savory flavor. It’s made from a blend of soybeans, vinegar, sugar, garlic, and other seasonings, and has been used in Chinese cooking for centuries. Its popularity has spread to other Asian countries and beyond, making it a versatile ingredient that can be used in a variety of dishes.

So, without further ado, let’s get started on this delicious and flavorful recipe for Hoisin Duck Gyozas with a Hoisin Dipping Sauce.

For the gyozas: (all these ingredients you can find at your local Chinese supermarket)

  • 500g ground duck
  • ¼ Jar of hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon grated ginger
  • 2 cloves of minced garlic
  • 2 finely chopped spring onions
  • 20-24 round gyoza wrappers
  • 1 tablespoon vegetable oil for frying

For the dipping sauce:

  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 teaspoon grated ginger

For the duck,

You can buy this frozen, deboned already cooked at the Chinese supermarket (it will be called Peking duck) – defrost it in the fridge overnight.

1. Place on a baking tray skin up and cook until the skin is nice and crispy.

2. Chop the duck very finely, almost into a paste but you still want it to have plenty of texture.

  1. In a large bowl, mix the ground duck, hoisin sauce, soy sauce, rice wine vinegar, ginger, garlic, and green onions until well combined.
  2. To assemble the gyozas, place a wrapper in the palm of your hand and add a heaping teaspoon of the duck mixture to the centre.
  3. Add a little water with your finger around the edge, and fold the wrapper in half, sealing the edges to form a crescent shape. Pleat the edges to make sure the gyoza is securely sealed. Repeat with the remaining wrappers and duck mixture.
  4. In a large non-stick frying pan with a lid, heat the vegetable oil over medium-high heat. Add the gyozas to the skillet, in a single layer, and cook until browned on the bottom, about 2-3 minutes.
  5. Add 1/4 cup of water to the pan, cover with a lid, and steam until the wrapper is translucent and the filling is cooked through this will take about 5 minutes.
  1. To make the dipping sauce, whisk together the hoisin sauce, rice wine vinegar, soy sauce, water, and ginger in a small bowl. Serve alongside the hot gyozas.

Many of the Asian items, you can buy at the Chinese Supermarket nearby in Torremolinos. 

Asian Food Store – C. Doña María Barrabino, 15, 29620 Torremolinos, Málaga

We hope you enjoy this recipe!

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