Entree: Brazil – Brazilian Japanese – Gyoza de Pato com Tucupi (Pan-fried Japanese-style dumplings filled with shredded duck and served with Amazonian tucupi sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Total 45 min

Ingredients

- 24 gyoza wrappers (24 wrappers)
- 1 lb (454 g) cooked shredded duck (usable meat from about 1 medium roast duck)
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, finely grated
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tsp (5 ml) sesame oil
- 1/4 tsp (1 g) ground white pepper
- 1 tbsp (8 g) cornstarch (for binding)
- 2 tbsp (30 ml) vegetable oil (for frying)
- 1/2 cup (120 ml) water (for steaming in pan)
- 1 cup (240 ml) tucupi (prepared manioc broth)
- 2 cloves garlic, crushed (for sauce)
- 1 small piece malagueta or jalapeño, thinly sliced (optional, about 5 g)
- 1 tsp (5 g) sugar (adjust to taste)
- 1 tsp (5 ml) lime juice
- 1 tbsp (8 g) cornstarch + 2 tbsp (30 ml) water (slurry to thicken sauce)
- 1 cup (25 g) fresh jambu leaves (optional) or cilantro for garnish
- Additional scallions for garnish

Instructions

1. In a bowl combine shredded duck, sliced scallions, minced garlic, grated ginger, soy sauce, mirin, sesame oil, white pepper, and 1 tbsp (8 g) cornstarch; mix until cohesive.
2. Place a gyoza wrapper on your palm, spoon about 1 tbsp (15 g) of filling into center. Moisten edge with water, fold and pleat to seal; repeat for all wrappers.
3. Heat 1 tbsp (15 ml) vegetable oil in a large nonstick skillet over medium-high heat. Arrange gyoza flat-side down and cook until bottoms are golden, 2–3 minutes.
4. Pour 1/2 cup (120 ml) water into the pan and immediately cover to steam; cook until water evaporates, about 4–5 minutes. Remove lid and let bottoms crisp again for 1 minute. Transfer to a platter.
5. For the tucupi sauce: in a small saucepan heat 1 tbsp (15 ml) vegetable oil over medium heat, add crushed garlic and sliced chili and cook briefly until fragrant. Add tucupi, sugar, and simmer 3–4 minutes.
6. Stir cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into tucupi, simmer until slightly thickened, 1–2 minutes. Add lime juice and jambu leaves if using, cook 30 seconds until jambu wilts.
7. Spoon warm tucupi over gyoza or serve on the side for dipping. Garnish with extra sliced scallions and jambu or cilantro.