I made duck gyoza with a cherry hoisin sauce for dinner! I thought I would share my recipe with my flist, because they were GORGEOUS. I made up the recipes and spent the whole afternoon cooking up a storm and trying different flavours and working out the best way to make them. Nom nom.
Gyoza:
2 duck breasts (you can supplement with 400 grams of cooked peking duck, shredded)
4 spring onions, sliced in half inch lengths
2 Tablespoons of Hoisin Sauce
Dumpling pastry
Cherry Hoisin Sauce
150 grams of morello cherries (any cherries in syrup will do. I used cherries marinated in Pinot Noir from a jar)
Quarter of a cup of soy sauce
Quarter of a cup of Hoisin sauce
2 Table Spoons of honey
2 Teaspoons of crushed chilli
1 and a half cups water
For the gyoza, roast the duckbreast at 165 degrees (celsius) in an oven bag for one hour. After one hour, remove the breasts from the oven bag, and put them back in the oven for 45 minutes (to dry them out). If you want to use pre cooked peking duck, just skip this stage XD
You can add about a quarter of the duck fat in the oven bag to the cherry hoisin sauce if you want.
Pull apart the duck breasts into small chunks (include the skin and fat, it provides alot of flavour) and add the sliced spring onions, and the hoisin sauce and stir.
Put a small amount of the filling in each dumpling wrapper, and squeeeeeeeeze closed so they're half circle shaped.
Shallow fry the dumplings in a frying pan until golden brown. You just want to cook the pastry. Nom.
The sauce is basically, add all the ingredients to a pot, and simmer. Make sure there aren't any pips in the cherries! Once it has thickened a bit, you can whizz up the cherries so that it's a smooth consistancy, or just pass it through a sive.
They're DELISH.