Sake dipping sauce
1.Remove and discard skin and bones from duck; chop meat finely. Combine duck, onion, sauce, sake, ginger and chilli in medium bowl.
2.Place one heaped teaspoon of duck mixture in centre of one wrapper; wet edge around one half of wrapper. Pleat to seal. Repeat with remaining duck mixture and wrappers.
3.Cover base of large frying pan with water; bring to the boil then add gyoza, in batches. Reduce heat, simmer, covered, 3 minutes.
4.To make sake dipping sauce, combine ingredients in screw-top jar; shake well.
5.Heat oil in same cleaned pan; cook gyoza on one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper. Serve immediately with sake dipping sauce.
Gyoza wrappers are thin pastry rounds made from wheat flour that the Japanese use to wrap around fillings for dumplings and pot stickers. If unavailable, substitute gow gee wrappers.Note