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. Learn the perfect pleating technique for these pan-fried delights with their crispy bottoms and tender, juicy duck filling that delivers umami flavor in every bite.

Prep

30 mins

Cook

15 mins

Serve

Kcal

320

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g duck breast, minced or finely chopped</li><li class="ingredients-single-item">2 spring onions, finely chopped</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 thumb-sized piece ginger, peeled and grated</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp mirin (or 1 tsp sugar mixed with 1 tbsp rice vinegar)</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1/4 tsp white pepper</li><li class="ingredients-single-item">30-35 gyoza wrappers (or wonton wrappers)</li><li class="ingredients-single-item">1 small bowl of water (for sealing)</li><li class="ingredients-single-item">2 tbsp vegetable oil, for frying</li><li class="ingredients-single-item">120ml 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> In a large mixing bowl, combine the minced duck meat with the chopped spring onions, minced garlic, and grated ginger. Mix well until everything is evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Add the soy sauce, mirin, sesame oil, and white pepper to the duck mixture. Mix thoroughly but gently until all ingredients are fully incorporated. Cover the bowl with cling film and refrigerate for at least 30 minutes to let the flavors meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Take out your gyoza wrappers (keep them covered with a damp cloth to prevent drying out). Place one wrapper in the palm of your hand and add about 1 teaspoon of the duck filling in the center. Be careful not to overfill or the gyoza might burst during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Dip your finger in the small bowl of water and run it along the edge of half the wrapper. Fold the wrapper over to create a half-moon shape, then use your fingers to create 4-5 pleats along the sealed edge, pressing firmly to ensure it's sealed properly. Place the finished gyoza on a tray dusted with a little flour to prevent sticking. Repeat with the remaining wrappers and filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> To prepare the dipping sauce, simply mix together the soy sauce, rice vinegar, chili oil (if using), and sesame oil in a small bowl. Add the sliced spring onions and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Heat a large non-stick frying pan over medium-high heat. Add the vegetable oil and arrange the gyoza in the pan, flat-side down. You may need to cook them in batches depending on the size of your pan. Fry until the bottoms are golden brown, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Carefully pour 120ml of water into the pan (be cautious as it may splatter) and immediately cover with a lid. Reduce the heat to medium-low and allow the gyoza to steam for about 5-6 minutes, or until the water has evaporated and the gyoza filling is cooked through.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Once all the water has evaporated, remove the lid and continue to cook for another minute to crisp up the bottoms again. Transfer the gyoza to a serving plate, arranging them crispy-side up for an authentic presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Serve the gyoza immediately while hot and crispy, with the dipping sauce on the side. For a true Wagamama experience, garnish with some additional finely sliced spring onions and a drizzle of chili oil if desired.</li></ol>

FAQ for

Duck Gyoza Recipe

What ingredients are used in Duck Gyoza from Wagamama?

The main ingredients for Wagamama's Duck Gyoza include duck breast, spring onions, garlic, ginger, soy sauce, mirin, sesame oil, white pepper, and gyoza wrappers. The dipping sauce requires soy sauce, rice vinegar, chili oil, sesame oil, and spring onions.

How to cook Duck Gyoza from Wagamama at home?

Learn how to cook Duck Gyoza from Wagamama by mixing minced duck with aromatic ingredients, filling and pleating gyoza wrappers, then using the fry-steam-fry technique. First brown the bottoms, add water and cover to steam, then finally re-crisp the bottoms for that authentic Wagamama texture of crispy base and tender top.

What's the best technique for perfectly pleating gyoza dumplings?

For perfect pleats, place filling in the centre, moisten half the edge, fold into a half-moon, then create 4-5 pleats by pinching small folds along the sealed edge. Work from one side to the other, pressing firmly to seal. Keep finished dumplings covered with a damp cloth to prevent drying.

Can I make gyoza filling with chicken instead of duck?

Yes, chicken mince works excellently as a substitute for duck in gyoza. Simply replace the duck with the same quantity of minced chicken thigh (preferably) for more flavour and moisture. The cooking method and remaining ingredients can stay exactly the same.

Why do my gyoza keep bursting during cooking?

Gyoza burst during cooking typically due to overfilling, inadequate sealing, or cooking at too high temperature. Use only 1 teaspoon of filling per wrapper, ensure edges are properly sealed with water, and cook at a medium heat when frying and medium-low when steaming.

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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  "recipeYield": "30-35",
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  "recipeCuisine": "Japanese",
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    "carbohydrateContent": "24 g",
    "proteinContent": "18 g",
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    "300g duck breast, minced or finely chopped",
    "2 spring onions, finely chopped",
    "3 cloves garlic, minced",
    "1 thumb-sized piece ginger, peeled and grated",
    "2 tbsp soy sauce",
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      "name": "Prepare filling",
      "text": "In a large mixing bowl, combine the minced duck meat with the chopped spring onions, minced garlic, and grated ginger. Mix well until everything is evenly distributed."
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      "@type": "HowToStep",
      "name": "Season mixture",
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      "@type": "HowToStep",
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      "text": "Take out your gyoza wrappers (keep them covered with a damp cloth to prevent drying out). Place one wrapper in the palm of your hand and add about 1 teaspoon of the duck filling in the center. Be careful not to overfill or the gyoza might burst during cooking."
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    {
      "@type": "HowToStep",
      "name": "Prepare dipping sauce",
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      "name": "Pan fry gyoza",
      "text": "Heat a large non-stick frying pan over medium-high heat. Add the vegetable oil and arrange the gyoza in the pan, flat-side down. You may need to cook them in batches depending on the size of your pan. Fry until the bottoms are golden brown, about 2-3 minutes."
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    {
      "@type": "HowToStep",
      "name": "Steam gyoza",
      "text": "Carefully pour 120ml of water into the pan (be cautious as it may splatter) and immediately cover with a lid. Reduce the heat to medium-low and allow the gyoza to steam for about 5-6 minutes, or until the water has evaporated and the gyoza filling is cooked through."
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      "@type": "HowToStep",
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    },
    {
      "@type": "HowToStep",
      "name": "Serve",
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      "@type": "Review",
      "author": "Hiroshi Tanaka",
      "datePublished": "2024-05-01",
      "reviewBody": "These duck gyoza are just like the ones at Wagamama! The duck has such a rich flavor that works perfectly with the dipping sauce. My family couldn't believe I made these at home.",
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    {
      "@type": "Review",
      "author": "Amelia Rodriguez",
      "datePublished": "2024-04-28",
      "reviewBody": "I was intimidated to make gyoza at home but this recipe made it so simple! The pleating technique took some practice but by the end they looked professional. The flavor is amazing!",
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      "author": "Paolo Bianchi",
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      "reviewBody": "The combination of frying and steaming creates the perfect texture - crispy on the bottom and tender on top. I added a bit more garlic and ginger to the filling for extra flavor. Absolutely delicious!",
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    {
      "@type": "Review",
      "author": "Sasha Petrov",
      "datePublished": "2024-04-22",
      "reviewBody": "I've made pork gyoza many times but duck adds such a wonderful richness. The dipping sauce is perfectly balanced too. Made these for a dinner party and they were gone in minutes!",
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      "author": "Mei-Ling Chen",
      "datePublished": "2024-04-18",
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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. Learn the perfect pleating technique for these pan-fried delights with their crispy bottoms and tender, juicy duck filling that delivers umami flavor in every bite.

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 best technique for perfectly pleating gyoza dumplings?

Can I make gyoza filling with chicken instead of duck?

Why do my gyoza keep bursting during cooking?