Duck And Spring Onion Gyoza - cooking recipe

Ingredients

2 1/4 lb Chinese barbecued duck, meat chopped finely
4 None spring onions, sliced thinly
1 tbsp Japanese soy sauce
2 tbsp cooking sake
2 tbsp grated fresh ginger
1 None fresh long red chili, chopped finely
30 None gyoza wrappers
-1 None Sake Dipping Sauce
2 tbsp vegetable oil
1/4 cup cooking sake
2 tsp Japanese soy sauce
1 tbsp lime juice
1 tsp sugar

Preparation

Combine duck, onions, soy sauce, sake, ginger and chili in a medium bowl.
Place 1 tsp duck mixture in center of each gyoza wrapper. Wet edges and pleat to seal.
Half-fill a large frying pan with water. Bring to a boil. Working in batches, add gyoza, reduce heat and simmer, covered, for 3 mins. Drain.
To make the sake dipping sauce, whisk all ingredients together.
Wipe pan clean. Oil then place over medium-high heat. Add gyoza to pan and cook until browned on 1 side. Drain on paper towels. Serve immediately with sake dipping sauce.