Bison Gyoza Wrapper with Szechuan Soy Sauce!
Love Japanese dumplings? Let’s take you on a culinary adventure with our Bison Gyoza Wrappers recipe, a fusion of traditional Japanese dumplings with the unique flavors of bison meat. With the combination of lean, flavorful bison and gyoza dough, these wrappers make a tantalizing dish that is both delicious and innovative. Bison meat adds a new dimension to classic gyozas with its distinct taste and health benefits. Discover the harmony of flavors and the fusion of cultures in this delicious recipe.
Let’s start making the wrappers from scratch! You only need three simple ingredients everyone has at home:
Salt, water and all-purpose flour!
Gyoza Wrapper
2 cups all purpose-flour
1/2 tbsp sea salt
1/2 cup just boiled water
Potato starch
Pour the all-purpose flour into a bowl. Add sea salt to the just-boiled water and mix with a spoon until the salt dissolves. Add the salt water to the flour, little by little, while stirring with a wooden cooking spoon. Knead the flour and the water into a ball and transfer the dough to your work surface. Knead the dough for about 10 minutes and until the texture of the dough is smooth. Cut the dough into half, shape each half into a lot and wrap each lot in plastic wrap. The dough should rest on your kitchen counter for 30 minutes.
Now let’s make the bison gyoza filling while the dough rests:
Bison Gyoza Filling
1/2 lb. ground bison
2 green onions, chopped
3 shiitake mushrooms, finely chopped
1 fresh garlic glove, finely chopped or grated
1 knob fresh ginger, grated
1/2 habanero chili, finally chopped
2 tsp sake
2 tsp sesame oil
2 tsp soy sauce
1/2 tsp sea salt
1/4 tsp freshly grounded pepper
Heat the sesame oil in a small saucepan over medium heat and add the chopped garlic and grated ginger. Sauté for 2 minutes. Add the soy sauce and the sake. Sauté for 1 more minute and remove from the heat. Mix the ground bison, the green onions, the shiitake mushrooms, and the habanero chili together in a bowl. Add the sautéed ginger and garlic. Season the mixture with salt and pepper.
Szechuan Soy Sauce
1 tsp Szechuan peppercorns
1 tsp minced dried chili
1/4 cup soy sauce
3 tbsp honey or agave syrup (I always prefer agave syrup over honey)
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp mirin (Japanese sweet rice cooking wine)
4 garlic gloves, minced
3 tbsp fresh ginger, minced
Pinch ground anise seeds
Pinch ground cloves
Pinch ground cinnamon
Toast the Szechuan peppercorns and the dried chili in a hot dry saucepan over medium heat for about 2 minutes. Transfer to a small bowl and use a muddler to crush. Place all ingredients in a medium bowl and whisk until combined. Keep at room temperature until ready to use.
Preparing the Gyoza Wrappers
Roll out the dough thin, and cut out circles using a large cookie cutter. This way all your homemade Gyoza Wrapper will look the same. Try to roll the dough as thin as possible. The dough will thicken once cooked, so if you make it too thick, the dough might not cook through around the sealed edges.
Add 1/2 tbsp of the bison gyoza filling to each dumpling wrapper. Use fresh filtered water and moist the outer edges of the wrapper with your fingers. Fold the dumpling wrapper in half, pinching it together at the meeting point at the top. On each side of the dumpling wrapper, make two pleats starting with the inside close to the middle. Seal all seams.
Cooking the Bison Gyoza Wrappers
Heat sesame oil in a large frying pan over medium heat. When the oil is hot, place the wrappers flat side down in the pan. Briefly fry the gyoza wrappers until the bottom is golden brown, about 2 to 3 minutes. Add 1/4 cup of water to the pan and cover with a lid. Steam the wrappers until the water has evaporated. Remove the lid and cook for 1 additional minute.
Transfer the gyoza wrappers to a plate and drizzle with the Szechuan Soy Sauce. The Bison Gyoza Wrappers should be served with extra dipping sauce on the side.
Enjoy this unbelievable, super tasty fusion dish of traditional Japanese dumplings with the unique flavors of bison meat!
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