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Prep Time 30-45 Minutes
Cook Time 10 Minutes
Yields About 3 Dozen
Lunar New Year is one of the most exciting times of the year, time for celebration, family, food, and new beginnings. Every year we look forward to cooking traditional Asian dishes, and gyoza (or Japanese dumplings) are one of our favorites. During Lunar New Year, we celebrate traditions in the hopes that they will bring us good fortune in the coming year. The shape of gyoza is meant to look like gold or silver pieces from ancient China, symbolizing fortune and wealth. Filled with a savory mix of meat and vegetables and nestled in a delicate flour wrapper, gyoza are the perfect appetizer.
Our modern take on an Asian favorite is served with a cherry hoisin sauce, a wonderful complement to the berry notes of our Mizu No Oto pinot noir. The light and flavorful duck and earthy shiitake mushrooms make a great pairing with the silky tannins and refreshing acidity.
INGREDIENTS
Dumplings
- 2 duck breasts
- 1 cup chicken broth
- 4 strips bacon
- 4 tablespoons peanut oil
- 6 ounces fresh shiitake mushrooms
- 1 small Napa cabbage
- 1 carrot
- 1 inch ginger root
- 2 tablespoons chopped green onion, white part only
- 2 tablespoons finely chopped shallot
- ½ cup water chestnuts
- ½ teaspoon salt
- ¼ tsp white pepper
- 1 tablespoon dark soy sauce
- ¼ hoisin sauce
- 1 pack of round dumpling wrapper
Cherry Hoisin Sauce
- ½ cup cherry jam
- 1 tablespoon hoisin sauce
- ½ teaspoon sambal
- 1 teaspoon rice vinegar
Recipe
Dumplings
1.
In a frying pan over medium heat, cook the bacon strips until brown.
2.
Place the duck breasts and chicken broth in an instant pot and cook on high for 30 minutes. If using a crockpot, simmer the duck breasts for 4 to 6 hours. Once cooked, shred the duck breasts with a fork.
3.
Combine the shredded duck meat, bacon, and bacon drippings in a food processor and blend into a fine mix and set aside.
4.
Finely chop the Napa cabbage, carrot, green onions, shallots, water chestnuts and shiitake mushrooms, keeping the mushrooms separate.
5.
Heat 2 tbsp peanut oil in a saute pan over medium-high heat. Add in the mushrooms and saute for about 5 minutes. Lowering the heat to medium, add an additional 1 tbsp of peanut oil and chopped vegetables and finely grate the ginger into the pan. Add ½ tsp of salt, ¼ tsp of white pepper, 1 tbsp of soy sauce, and ¼ cup of hoisin sauce. Remove the pan from heat.
6.
In a large mixing bowl, combine the sauteed vegetable mix with the duck and bacon mix. Stir well to ensure an even mix of ingredients.
7.
Prepare a large bowl of warm water and a cloth to clean your hands. With the dumpling wrapper flat on your work surface, place about 1 tbsp of the filling mix into the center of the wrapper. The actual amount of filling needed will vary depending on the size of your dumpling wrapper. Fold as instructed below.
8.
Starting with 1 tbsp of oil in a non-stick skillet over medium heat, place your dumplings flat side down and cook for 1-2 minutes until golden brown on the bottom. Add 1 tbsp of water and place the lid over the skillet until all of the water has evaporated, about 2 minutes. Once all of the water has evaporated, fry the dumplings for another 2 minutes.
Cherry Hoisin Sauce
1.
Simply stir all ingredients together until combined. Serve either hot or cold, according to your preference. For more spice, add extra sambal. Try this sauce with spring rolls or even served with a charcuterie plate.
How to Fold Gyoza
1.
Start with your wrapper flat on your work surface and place your filling in the center.
2.
Dip your finger in a bowl of warm, clean water and lightly wet the edge of the wrapper all the way around.
3.
Pick up the wrapper and gently bring the opposite edges together in a taco shape.
4.
Keep one side flat while pleating the opposite side. This will create the signature curve in the gyoza, meant to bring good fortune by recreating the shape of ancient gold bullion.
5.
Press the sides together to ensure that they stay closed while cooking.
