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PULLED DUCK RENDANG GYOZA

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Yields1 Serving
Pulled Duck Rendang
 1 kg duck breast, cut into small chunks
 6 nos red onion, peeled
 3 bulbs garlic, peeled
 4 stalks lemongrass, chopped
 3 cm ginger, peeled and chopped
 2 inches galangal, peeled and chopped
 1 ½ inch turmeric, peeled
 7 nos bird’s eye chilies
 3 cups fresh coconut milk
 1 cup water
 1 tablespoon gula Melaka
 1 leaf turmeric leaf, knotted
 5 leaves kaffir lime leaf
 3 nos asam keping / tamarind pieces
 1 tablespoon kerisik / toasted desiccated coconut
 1 -2 cups vegetable oil
 Salt as needed
 Gyoza skin
 Water
 Chopped spring onion, for garnishing
1

Blend red onions, garlic, lemongrass, ginger, galangal, turmeric and bird’s eye chilies until fine.

2

Heat oil in a pot. Sauté the blended ingredients until fragrant and thick for about 30 minutes. Be sure to constantly stir the paste to avoid it from sticking at the bottom of the pot.

3

Add in duck breast, turmeric leaf, kaffir lime leaves and asam Keping. Stir well.

4

Stir in coconut milk and water. Season with salt and gula Melaka.

5

Simmer for 3-4 hours, until the meat is cooked through and the sauce has thickened. Leave to cool and once cooled, shred the meat.

6

Take 1 teaspoon of the filling and place at the center of gyoza skin and seal.

7

Heat 1 tablespoon of oil on a non-stick pan. Place the bottom of gyoza on the pan and let it brown and crisp for 3 minutes. Add a dash of water and cover the pan. Once the water has completely evaporated, remove gyoza from the pan. Garnish with chopped spring onion and serve warm.

8

To make the dipping sauce, combine soy sauce, white distilled vinegar and few dashes of sesame oil if desired.

Ingredients

Pulled Duck Rendang
 1 kg duck breast, cut into small chunks
 6 nos red onion, peeled
 3 bulbs garlic, peeled
 4 stalks lemongrass, chopped
 3 cm ginger, peeled and chopped
 2 inches galangal, peeled and chopped
 1 ½ inch turmeric, peeled
 7 nos bird’s eye chilies
 3 cups fresh coconut milk
 1 cup water
 1 tablespoon gula Melaka
 1 leaf turmeric leaf, knotted
 5 leaves kaffir lime leaf
 3 nos asam keping / tamarind pieces
 1 tablespoon kerisik / toasted desiccated coconut
 1 -2 cups vegetable oil
 Salt as needed
 Gyoza skin
 Water
 Chopped spring onion, for garnishing

Directions

1

Blend red onions, garlic, lemongrass, ginger, galangal, turmeric and bird’s eye chilies until fine.

2

Heat oil in a pot. Sauté the blended ingredients until fragrant and thick for about 30 minutes. Be sure to constantly stir the paste to avoid it from sticking at the bottom of the pot.

3

Add in duck breast, turmeric leaf, kaffir lime leaves and asam Keping. Stir well.

4

Stir in coconut milk and water. Season with salt and gula Melaka.

5

Simmer for 3-4 hours, until the meat is cooked through and the sauce has thickened. Leave to cool and once cooled, shred the meat.

6

Take 1 teaspoon of the filling and place at the center of gyoza skin and seal.

7

Heat 1 tablespoon of oil on a non-stick pan. Place the bottom of gyoza on the pan and let it brown and crisp for 3 minutes. Add a dash of water and cover the pan. Once the water has completely evaporated, remove gyoza from the pan. Garnish with chopped spring onion and serve warm.

8

To make the dipping sauce, combine soy sauce, white distilled vinegar and few dashes of sesame oil if desired.

PULLED DUCK RENDANG GYOZA

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