Sous Vide Duck Potsticker Dumplings

Ingredients for 2

• 1 (8-ounce) duck breast, skin removed

• 5 shitake mushrooms, boiled and diced

• 2 tablespoons water chestnuts, diced

• 2 tablespoons scallions, diced

• 2 tablespoons peanut oil

• 1 (12-ounce) package gyoza wrappers

• Chopped scallions, for serving

• Red chile flakes, for serving

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).

• Step 2

  Place duck breast in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 1/2 hours.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the duck from the bag and pat dry. Slice into small dice. Discard any cooking liquid.

• Step 1

  In a medium bowl, combine mushrooms, water chestnuts, scallions, and diced duck.

• Step 2

  Place 1 heaping teaspoon duck mixture in the center of a gyoza wrapper. Use your finger to dab water around the edges of the wrapper. Fold wrapper in half and fold the top half into pleats. Press the pleated edge to the flat edge to seal. Repeat until all of the filling has been used.

• Step 3

  Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, place 9 gyoza, flat-side down, in the pan. Fry for 1 minute. Add a 3 tablespoons water to the pan, cover, and let steam for 3 minutes.

• Step 4

  Remove the lid and continue to cook until the water has evaporated and the gyoza are well browned, about 2 minutes. Remove the gyoza from the skillet and place on serving platter.

• Step 5

  Heat remaining tablespoon peanut oil in the skillet and repeat frying and steaming process with remaining gyoza. (Alternatively, you can freeze the second batch to eat another day.)

• Step 6

  Serve the gyoza sprinkled with scallions and chile flakes.

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