Learn how to make this easy Gyoza Recipe (Potstickers) for a last minute appetizer to feed family and friends in just 30 minutes.
There’s something incredibly satisfying about making homemade gyoza. The crispy bottoms, the juicy filling, and that perfect bite-sized shape make them a family favorite. If you’ve ever ordered potstickers at a restaurant and thought, I wish I could make these at home, you’re in luck. This wild game gyoza recipe is not only easy but also packed with rich flavors thanks to ground goose or venison.
Why You'll Love This Gyoza Recipe
Gyoza are a great way to use wild game in a fun and delicious way. They’re perfect for meal prepping, kid-friendly, and they freeze beautifully for later. Plus, making these dumplings from scratch is easier than you think. If you’ve got 30 minutes, you’ve got time to make these potstickers!
Tips For Making Perfect Potstickers
If this is your first time making homemade potstickers, here are a few pro tips to ensure success:
Steam to perfection. Adding water and covering the pan creates the ideal balance of crispy and juicy.
Don’t overfill. Too much filling can make it hard to seal the wrappers properly.
Seal them well. Brushing the edges with beaten egg helps create a tight seal so they don’t open while cooking.
Use a hot pan. A properly heated pan ensures the signature crispy bottom without sticking.
How to Make Gyoza
1. Make the Filling
In a large bowl, combine the ground goose or venison with the chopped celery, carrots, green onions, and garlic. Add the ginger, black pepper, sugar, soy sauce, and 2 tablespoons of sesame oil. Mix everything well to evenly distribute the seasonings.
2. Prepare the Dipping Sauce
In a small bowl, stir together all the dipping sauce ingredients. Set aside to let the flavors meld.
3. Assemble the Gyoza
Lay the wonton wrappers on a clean work surface. Place 2 teaspoons of the filling in the center of each wrapper. Brush the edges lightly with the beaten egg. Fold each wrapper in half, pressing the edges together firmly with a fork to seal. Set them on a paper towel-lined tray. Avoid stacking them to prevent sticking.
4. Cook the Gyoza
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Arrange 12 gyoza in a single layer, flat side down. Cook until the bottom turns light golden brown.
Pour ⅓ cup of water into the pan and cover with a lid. Steam for about 3 minutes, until the water evaporates and the bottoms become crispy. Transfer to a plate and repeat with the remaining gyoza.
5. Serve and Enjoy
Serve the gyoza immediately with the dipping sauce. These potstickers are best enjoyed fresh but can also be frozen for quick meals later.
Making Gyoza Ahead Of Time
One of the best things about this gyoza recipe is that you can freeze them before cooking. Just arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to a bag for easy storage. When ready to cook, simply follow the same instructions, adding an extra minute or two to the cooking time.
A Family Favorite Appetizer
This wild game gyoza recipe brings the best of homemade potstickers to your kitchen. It’s simple, flavorful, and perfect for busy parents looking to put a fun meal on the table. Whether you’re using goose or venison, these dumplings will quickly become a family favorite like it is in our house.
More Goose Meat Recipes To Try
If you love eating goose meat as much as we do, I think you’ll love these delicious goose meat recipes!
Come Goose Hunting in North Dakota
If you are headed our way for North Dakota waterfowl season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
If you make this Gyoza Potstickers Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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Gyoza Recipe (Potstickers)
Ingredients
Potstickers
- 24 store-bought wonton wrappers
- ¼ pound ground goose meat or venison
- 2 tablespoons soy sauce
- 4 tablespoons sesame oil (2 for the filling and 2 for frying)
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 celery stalk, finely chopped
- 3 baby carrots, finely chopped
- 3 green onions, finely chopped
- 1 teaspoon minced garlic
- 1 egg, beaten
Dipping Sauce
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- ¼ teaspoon red chili flakes
- ¼ teaspoon sugar
Instructions
- In large bowl, combine ground goose meat with diced celery, carrots, onions, garlic, 1 teaspoon each ground ginger, black pepper, sugar, 2 tablespoons each soy sauce & sesame oil. Mix well.
- In separate small bowl, combine dipping sauce ingredients and set aside.
- Place wonton wrappers on work surface, and place 2 teaspoons of goose filling in center of each. Brush a little egg mixture around all edges, fold in half to corners, press to seal with fork and set aside on paper towel until ready to cook. *Do not lay potstickers on top of each other before cooking to prevent them from sticking together and tearing.
- To cook, heat 1 tablespoon of sesame oil in a large skillet (that has a lid) over medium high heat and place 12 of the goose gyoza in a single layer in the pan. Cook until the underside is light golden, then pour ⅓ cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated and the bottom of the gyoza is golden brown and not wet and soggy, about 3 minutes. Transfer the cooked gyoza to a plate.
- Repeat the process with the other 12 gyoza.
- Serve immediately with dipping sauce.
