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How to Make The Best Homemade Venison Gyozas

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I love recreating all of mine and my husband’s favorite foods with Venison, and these homemade venison gyozas, may just be an all time favorite!!! They have all the classic flavours you’d expect in a gyoza, and are absolutely to die for.

If you have never had gyozas, they are a Japanese Dumpling known for their flavor and texture. Vibrant amounts of ginger and garlic with a soft and chewy dumpling wrapper cooked to crispy golden perfection. They are traditionally made with pork, but we are using venison!

To make these venison gyozas you start with homemade dumpling wrappers. They are extremely simple to make, but you can get store bought ones as well. Then you make a meat filling with the ground venison, cabbage, carrots, ginger, garlic and a few other ingredients. Take that mixture and fill all the dumpling wrappers then pan fry them until golden and cooked through.

You can serve these gyozas with any kind of sauce you like. A classic soy sauce, coconut aminos, teriyaki sauce etc. The options are endless. What I love about making gyozas is that they are a fun and delicious way to get in a balanced meal. Serve them along side some steamed rice and vegetables and you have a filling and tasty dinner!

a pan full of golden crispy gross with green onions and sesame seeds

Tips For Making Homemade Venison Gyozas

  1. When making the dumpling wrapper dough, make sure you knead it until it is nice and smooth. This typically takes about 6-10 minutes but it is worth it for the perfect texture.
  2. To fill the gyozas, you want to get as much filling in the wrapper as you can without breaking it. The meat mixture does shrink slightly as it cooks, so filling the wrapped nice and full will prevent you getting gyozas with lots of air pockets. Just make sure you can still get a nice seal along the edges.
  3. For pan frying and steaming the gyozas, DO NOT USE a stainless steel pan. We are all about using the healthier pan options, but any sort of dumplings will almost always stick to stainless steel. I use my enameler cast iron or carbon steel pans and they work great.

Venison Gyoza Ingredients

Dumpling Wrappers– These are made simply of flour, water and salt. If you do not want to make them you can buy them, but just like anything, they are even better homemade!

Ground Venison– You can use venison or any other ground wild game meat you have for these gyozas.

Garlic– Always use fresh garlic over pre minced garlic for the best flavor.

Ginger– I like to store my ginger in the freezer, then you can easily grate it into the mixture.

Cabbage– Green cabbage is what I use. Chop it nice and fine.

Carrots– These aren’t typically in most gyozas, but I love adding them.

Soy Sauce– Measure this carefully. If you add too much it can make the gyozas way too salty.

Sesame Oil– A little goes a long way with this stuff!

Green Onion- These add such a great fresh flavor to the gyozas.

Cornstarch– This is used to help bind the filling.

a mixture of ground meat, cabbage and carrots
a ball of wonton dough on a wood board

The Steps

Make the Venison Gyozas

  1. Start by making the dumpling wrappers. Add the flour and salt to a bowl then create a well in the middle. Slowly pour in the warm water and stir with a fork until a dough starts to form.
  2. Then, dump the bowl of dough onto a clean counter, and knead the dough for 6-10 minutes. You want it to get nice and soft and smooth.
  3. Once the dough has been kneaded, cover it in plastic wrap and let it rest on the counter for 30 minutes.
  4. Next, stir together the venison, soy sauce, sesame oil and cornstarch in a bowl until the mixture starts to become sticky.
  5. Then you are going to add in the remaining ingredients and mix until well combined.
  6. Now, take the dumpling dough and dust it with a bit of cornstarch on each side. Roll the dough out until it is nice and thin. Use whatever size round cutter you have, and cut the dough into 30-40 circles.
  7. Once all the wrappers are cut, take one at a time, and add 1/2-1 tbsp of the meat mixture into the center.
  8. Wet one of your fingers, and run it around the edge of the wrapper. Then fold one side of the wrapper over the meat, and pinch the two edges of the wrapper together to get it sealed nicely.
  9. Repeat this process until you have all of the gyozas filled and ready to go.
a dumpling wrapper with a spoonful of meat mixture in the centre
a dumbling being shaped
a hand holding a, uncooked dumpling

Cook the Venison Gyozas

  1. Finally, add a thin layer of oil to the bottom of a skillet and heat it over medium heat.
  2. Once the oil is hot, lay the gyozas in the pan flat side down. Cook the gyozas for 1-2 minutes or until the bottoms are golden.
  3. Then you are going to pour in enough water just to cover the bottom of the pan and place the lid on top to let them steam for about 5 minutes.
  4. After the gyozas have steamed, remove the lid and let them cook for 1 more minute to get crispy.
  5. Remove them from the pan, top with fresh green onions and sesame seeds if you like, and enjoy dipped in your favorite sauce!
gyozas being steamed in a skillet
a dumpling being held with chopsticks
a white plate with golden gyozas on it and green onions
a white plate with venison dumplings on it

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more fun venison recipes to try!?

https://cmbarndominium.com/juicy-flavourful-venison-birria-burritos/

https://cmbarndominium.com/how-to-make-delicious-venison-cabbage-rolls/

https://cmbarndominium.com/juicy-tender-pulled-barbecue-venison-sliders/

a pan full of golden crispy gross with green onions and sesame seeds

Homemade Venison Gyozas

Yield: 30-40 gyozas
Prep Time: 45 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 1 hour 15 minutes

Golden and chewy homemade gyozas with a vibrant, flavorful venison and garlic filling. The most perfect dumplings to make with your wild game meat.

Ingredients

For the Dumpling Wrappers

  • 2 1/2 cups all purpose flour
  • 1 1/4 cups warm water
  • 1/2 tsp salt
  • dusting of cornstarch for rolling

For the Venison Filling

  • roughly 1lb ground venison or other wild game meat
  • 2 1/2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1 cup finely chopped green cabbage
  • 1 cup grated carrot
  • 2 tsp fresh minced ginger
  • 3 cloves fresh minced garlic
  • 1/3 cup finely chopped green onion

Instructions

  1. Start by making the dumpling wrappers. Add the flour and salt to a bowl then create a well in the middle.
  2. Slowly pour in the warm water and stir with a fork until a dough starts to form.
  3. Then, dump the bowl of dough onto a clean counter, and knead the dough for 6-10 minutes. You want it to get nice and soft and smooth.
  4. Once the dough has been kneaded, cover it in plastic wrap and let it rest on the conter for 30 minutes. You can also do this up to a day in advance and place the dough in the fridge until you are ready to use.
  5. Next, stir together the venison, soy sauce, sesame oil and cornstarch in a bowl until the mixture starts to become sticky. Give it a good couple minutes of stirring.
  6. Then you are going to add in the remaining ingredients and mix until well combined. I like to use my hand to get it mixed really well.
  7. Now, take the dumpling dough and dust it with a bit of cornstarch on each side. Roll the dough out until it is nice and thin.
  8. Use whatever size round cutter you have, and cut the dough into 30-40 circles. I use a biscuit cutter that is about 2.5 inches wide.
  9. Once all the wrappers are cut, take one at a time, and add 1/2-1 tbsp of the meat mixture into the center.
  10. Wet one of your fingers, and run it around the edge of the wrapper. Then fold one side of the wrapper over the meat, and pinch the two edges of the wrapper together to get it sealed nicely. See Photos above.
  11. Repeat this process until you have all of the gyozas filled and ready to go.
  12. Finally, add a thin layer of oil to the bottom of a skillet and heat it over medium heat. *DO NOT use stainless steel pan or the gyozas will stick.
  13. Once the oil is hot, lay the gyozas in the pan flat side down. You will need to do a couple batches so you don't overcrowd the pan.
  14. Cook the gyozas for 1-2 minutes or until the bottoms are golden. Then you are going to pour in enough water just to cover the bottom of the pan and place the lid on top to let them steam for about 5 minutes.
  15. After the gyozas have steamed, remove the lid and let them cook for 1 more minute to get crispy.
  16. Remove them from the pan, top with fresh green onions and sesame seeds if you like, and enjoy dipped in your favorite sauce!

Notes

* You can of course make these gyozas with store bought dumpling wrappers. They come cut into rounds already, so you just have to make the meat mixture and fill them.

*The gyozas can be filled and shaped ahead of time, then stored in an air tight container or ziplock bag in the refrigerator until you are ready to cook them.

* I like to just use soy sauce or a sweet soy sauce for dipping but use anything you like. A chili sauce, coconut aminos, teriyaki sauce etc.

* You can make both the dumpling wrapper dough and the meat filling ahead of time and store in the refrigerator for up to 2 days. This will enahnce the flavor in the meat, if you want to hide the venison flavor a bit more!

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© morganmckay
Category: Dinner

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