Ingredients
Scale
- 1 pound ground venison
- 2 cups finely chopped Napa cabbage
- 4 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon white pepper
- 40โ50 gyoza wrappers
- Vegetable oil for frying
- Water for steaming
Instructions
- Mix ground venison with chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper.
- Place 1 tablespoon of filling in center of each gyoza wrapper.
- Wet wrapper edges, fold and pleat to seal.
- Heat oil in non-stick pan over medium-high heat.
- Place gyoza flat-side down, cook 2-3 minutes until golden.
- Add ยผ cup water, cover and steam 3-4 minutes.
- Remove lid and cook additional minute for crispiness.
- Serve hot with dipping sauce.
Notes
- Squeeze excess moisture from cabbage before mixing.
- Donโt overfill wrappers to ensure proper sealing.
- Can be frozen uncooked for up to 3 months.
- Substitute ground bison or lean beef if venison unavailable.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fry and Steam
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 5 gyoza
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg
Keywords: venison gyoza, deer dumplings, game meat recipes, Asian fusion, Japanese dumplings