Sous Vide Duck Potsticker Dumplings

Anova Culinary

Crispy on one side, soft on the other, and juicy in the middle. These potsticker dumplings are a real crowd pleaser and are sure to be a hit for your next dinner.


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 01:30

Temperature : 134.6F / 57C



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

  1. 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.
  2. In a medium bowl, combine mushrooms, water chestnuts, scallions, and diced duck.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. Serve the gyoza sprinkled with scallions and chile flakes.