Venison Gyoza
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Gyoza were a staple snack in my house growing up, although we called them potstickers and bought them from the frozen aisle in bulk. They are easy to make but making them from scratch does take a little extra time. I love making them myself so I can experiment with a variety of flavors and different game meats. This is a fun way to use up that ground meat and is also a fun way to involve your family. These gyoza can be frozen in an airtight container for up to 3 months! You can cook them from frozen the same way you would cook the freshly made ones.
Some ingredients may be hard to find. I found all of these ingredients at my local Asian market, but substitutions can be found and your regular grocery store. To save time I opted to purchase pre-made gyoza wrappers but there are plenty of recipes online that can show you how to make your own from scratch.
Looking for more wild Japanese inspired appetizers? Check out this online cooking class for Japanese Venison Heart Skewers!
Serving Size: 40-45 pieces
Time to make: 1 hour
Special Equipment: Cast Iron Skillet, Sheet Tray, Food Thermometer
Also works with: Any Ground Meat
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Venison Gyoza
4
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
1 lbs. ground venison
1.5 cups green cabbage, finely chopped
8 garlic cloves, minced
8 oz white button mushrooms, finely chopped
1 tsp kosher salt
1 bunch green onions/scallions
2 tsp ginger, grated
1 tbsp toasted sesame oil
3 tbsp soy sauce
1 package Gyoza wrappers
3 tbsp avocado oil (you could also use any animal fat)
- Dipping Sauce Options
soy sauce
Chili oil (I highly recommend Hot Boi Chili Oil, it is the best I have found on the market)
Hoisin Sauce
Preparation
- Add cabbage and salt to a bowl and mix. Set aside for 10 minutes until cabbage starts to wilt, there will be a bit of water collecting at the bottom of the bowl.
- Heat 1 tbsp avocado oil in a medium skillet on medium heat. Add mushrooms and 2 tbsp soy sauce to pan and cook until tender, about 5 minutes. Set aside.
- Add venison, garlic, green onions, ginger, sesame seed oil and the remaining 1 tbsp of soy sauce in a bowl. Add mushrooms once cooked.
- Place wilted cabbage into a clean kitchen towel and wring out as much moisture as possible. Then add dry cabbage to the venison filling bowl and mix well.
- Now we stuff the gyoza wrappers. Here is a great video that demonstrates how to hand fold them, but if you have a dumpling press that will work fine too. Take a tablespoon of filling and place in the center of each wrapper, be careful to not overfill. Wet the edges of the wrapper, then either press the edges together, folding the filling into a half moon, or try pleating the top of the dumpling edge.
- Once the gyoza are filled, heat up 2 tbsp of avocado oil in a cast iron pan on medium high heat. Place gyoza bottom side down on the pan, leaving some space between each once. Cook for 4 minutes until golden brown.
- Turn heat down to low and add ½ cup water to the pan. Cover and let steam for another 4 minutes.
- Once the gyoza reach an internal temperature of 165 degrees Fahrenheit they are ready to eat! Serve with your favorite dipping sauce.
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First attempt and they turned out amazing. My guests were not wild game eaters, but they loved them. I have turned them into wild game eaters withe help of this recipe.
First time I’ve ever made gyoza, and they were DELICIOUS. I had to change nothing about the recipe. they turned out perfect, even if my attempts to fold them properly were unsuccessful haha. I’ll never look for another gyoza recipe. 10/10.