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Venison Gyoza

5 Delicious Venison Gyoza Recipes to Try Tonight

A delicious fusion of Japanese and Western cuisine featuring ground venison in traditional gyoza dumplings. Perfect for those looking to explore game meat in Asian cooking.

  • Total Time: 60 minutes
  • Yield: 40-50 gyoza 1x

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
  • 40โ€“50 gyoza wrappers
  • Vegetable oil for frying
  • Water for steaming

Instructions

  1. Mix ground venison with chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper.
  2. Place 1 tablespoon of filling in center of each gyoza wrapper.
  3. Wet wrapper edges, fold and pleat to seal.
  4. Heat oil in non-stick pan over medium-high heat.
  5. Place gyoza flat-side down, cook 2-3 minutes until golden.
  6. Add ยผ cup water, cover and steam 3-4 minutes.
  7. Remove lid and cook additional minute for crispiness.
  8. Serve hot with dipping sauce.

Notes

  • Squeeze excess moisture from cabbage before mixing.
  • Donโ€™t overfill wrappers to ensure proper sealing.
  • Can be frozen uncooked for up to 3 months.
  • Substitute ground bison or lean beef if venison unavailable.
  • Author: Emily
  • 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