Elk Gyoza Recipe

Outdoorswoman Lindsey Davis spends a lot of time outside. From harvesting caribou in Alaska to bow-hunting elk in Utah, Davis combines her love of incredibly wholesome food and connecting with nature in every way she can. Always taking her game meals to the next level, it’s hard to argue with the deliciousness of a perfectly wrapped Japanese dumpling filled with wild game, vegetables, and spices. Gyoza is a creative meal to make as an appetizer or a side to a main dish like ramen. They are also easily frozen to have on hand for quick winter meals – whether indoors or out! 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.  
 
Follow Lindsey on Instagram for more of her outdoor adventures and delicious recipes. 

Serves:  2-4

Campsite Difficulty: 6/10

Must-Have Tools: 

• Cutting board
• Sharp knife 
• Grater 
• Skillet with lid
• Tongs 
   

Ingredients:  

• 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)  
   

Directions:

1. 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. 
2. Add minced garlic and grated ginger to the bowl. 
3. Add seasonings (sesame oil, soy sauce, salt, sake, pepper), and mix well. 
4. Fill and fold. Pull up a video on how to do this if you’re new to the skill. 
5. 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). 
6. Add ¼ cup of water to the pan and immediately cover with a lid to steam cook the gyoza for 3 additional minutes. 
7. Plate up and serve with dipping sauce. 
8. 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.