Duck gyoza hot pot

  (Kirk McKoy / Los Angeles Times)


Duck gyoza hot pot

Total time: 1 hour, 20 minutes

Servings: 4 to 6

Note: Adapted from "Japanese Hot Pots" by Tadashi Ono and Harris Salat. White miso (soy bean paste), nira (garlic chives), ra yu (chile oil), konbu (kelp for stock) and negi (Japanese green onion) are available at Japanese markets. Look for the thickest won ton skins you can find so that they hold together as they cook; you can find them at select well-stocked supermarkets.

Duck gyoza


1 cup finely chopped green cabbage (about 4 ounces)

1/2 pound (1 medium) boneless duck breast with skin, coarsely chopped

3 tablespoons chopped green onions

1 teaspoon chopped fresh ginger

1 clove garlic, chopped

1 tablespoon sake

1 tablespoon shiro (white) miso

1/4 cup finely chopped garlic chives (nira, about 1 ounce)

1 package (about 50 skins) round wonton skins

1 teaspoon cornstarch mixed with 1/2 cup warm water

1. In a medium bowl, lightly salt the chopped cabbage and toss to mix well, then set aside for 15 minutes. In batches, place the cabbage on a clean kitchen towel and wring the towel over the sink to squeeze out excess moisture. Set aside.

2. In the bowl of a food processor, place the duck, green onions, one-fourth teaspoon salt, ginger, garlic, sake and miso. Pulse just until the mixture becomes a coarse paste. Transfer to a mixing bowl and fold in the reserved cabbage and the garlic chives, mixing well.