Duck And Spring Onion Gyoza

• 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

1. Combine duck, onions, soy sauce, sake, ginger and chili in a medium bowl.
2. Place 1 tsp duck mixture in center of each gyoza wrapper. Wet edges and pleat to seal.
3. 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.
4. To make the sake dipping sauce, whisk all ingredients together.
5. 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.

chinese barbecued duck, spring onions, soy sauce, sake, ginger, long red chili, gyoza wrappers, dipping sauce, vegetable oil, cooking sake, soy sauce, lime juice, sugar

Taken from recipes-plus.com/api/v2.0/recipes/36877 (may not work)