Wagamama Duck Gyoza

Wagamama duck gyoza cost £9.20 for five and carry 313 kcal, the only fried plate on the gyoza list and the richest thing in the section by design. Fried duck gyoza with a sweet cherry hoisin dipping sauce and the small bones advisory that follows shredded duck across the menu.

The fry changes the gyoza contract. The wrapper blisters and crisps where its steamed siblings stay soft, the duck filling runs darker and fattier than any chicken mix, and the cherry hoisin sauce plays the fruit against roast meat game the hoisin duck bao play two pages over. One dumpling delivers more flavour than a whole pot of the chicken version's sauce, which is exactly why the plate exists.

The numbers crown them the heavyweight of the section: 313 kcal is half again the chicken plate, and the sugar at nearly 18 g, almost all in the sauce, is a dessert figure hiding in a starter. None of that is an argument against them; it is instructions. These are the gyoza to order as an event, one plate for the table, rather than the default dumpling ritual.

At £9.20 published they top the gyoza price list by pennies, and the question of how much are duck gyoza mostly answers itself against the duck mains: this is the cheapest duck on the menu by a wide margin, which for duck loving tables makes them the affordable fix between saku saku visits.

They pair best against plain backdrops that let them be loud, a grilled chicken ramen, a chicken teriyaki soba, and they fight sweet mains for obvious reasons. The small bones note asks the usual shredded duck attention, nothing more.