Venison Gyoza Recipe by Lindsey Davis

It’s hard to argue with the deliciousness of a perfectly wrapped japanese dumpling filled with wild game, vegetables and spices. Gyoza is a super fun food to make as an appetizer or side to something like ramen, and also freeze to have on hand. This recipe will give you a baseline for filling and dipping sauce that you can amend to match your taste, and leave you with a crispy on the bottom, soft in the middle juicy Japanese dumpling.

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Recipe written in partnership with Dometic.

1 package gyoza wrappers (52 sheets)
1 Tbsp vegetable oil
¼ cup water
1 tsp roasted sesame oil
1 lb ground venison
5 oz cabbage
2 green onions
2 shiitake mushrooms
1 clove garlic
1 knob of ginger
1 tsp sake
1 tsp roasted sesame oil
1 tsp soy sauce
¼ tsp sea salt
⅛ tsp fresh ground pepper

Dipping Sauce:
1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp Japanese chili oil (for a little kick)


  • Chop cabbage, mushrooms and green onion into small pieces. Make these ingredients small and consistent so they combine easily when folding the gyoza.
  • Combine with ground meat / wild game of your choosing in a large bowl.
  • Add minced garlic and grated ginger to the bowl.
  • Add seasonings (sesame oil, soy sauce, salt, sake, pepper), and mix well.
  • Fill and fold. Pull up a video on how to do this if you’re new to the skill.
  • Heat sesame oil in a large skillet over medium heat, place gyoza in a single layer flat side down. Cook until the bottom is golden brown (about 3 minutes).
  • Add ¼ cup of water to the pan and immediately cover with a lid to steam cook the gyoza for 3 additional minutes.
  • Plate up and serve with dipping sauce.
  • If you’re cooking to store, after folding the gyoza, place them in a single layer on a baking sheet. Once they are solid, store in an airtight bag. When you go to cook them, start with them frozen, and steam for an extra 1-2 minutes.

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