Pheasant Gyoza

Simple but delicious pheasant gyoza.

Serves
5

Prep Time
20 minutes

Cook Time
5 minutes

Indulge in a culinary adventure with our mouthwatering Pheasant Gyoza. These dumplings are like a flavor-packed fusion of Japan and the wild, featuring tender pheasant meat mixed with secret herbs and spices, all snugly wrapped in a crispy, golden exterior. Whether you’re nibbling on them as a tasty starter, sidekick to your main dish, or just a satisfying snack, our Pheasant Gyoza brings a burst of unique, savoury goodness to your plate. Dip ’em in soy sauce, ponzu, or your favourite sauce for a customised taste adventure. These gyoza are handcrafted for that perfect texture and taste combo in every bite, making them an ideal choice to elevate any dining experience. So, why wait? Try our Pheasant Gyoza today and embark on a delicious journey that marries tradition and innovation, all in one unforgettable mouthful. Recipe inspired by Bod at Vale House Kitchen.

Ingredients

Serving 5
  Gyoza Dough
250g x Organis Spelt Flour
2 tblsp x Sesame Oil
125 ml x Cold Water
Pinch x Salt
  Gyoza Stuffing
300g x Pheasant Mince
2 x Garlic Cloves
1/2 inch x Ginger, Fresh
2 x Spring Onions
1 tsp x Chinese Five Spice
1 x Red Chilli
1 tsp x Sesame Oil
1 Handful x Fresh Coriander
  Dipping Sauce
50ml x Soy Sauce
20ml x Rice Vinegar
2 x Lime, Juice
1 x Garlic, Crushed
1 tsp x Fish Sauce
1 tsp x Brown Sugar
1 x Spring Onions, Bunch
1 tsp x Sesame Seeds
1 tsp x Siracha (optional)

1. You need to make the dough first

so then it can rest, for at least 30 minutes in the fridge. Add the flour, salt, oil and then the water into a bowl and mix it altogether into a dough.

2. Sprinkle some

flour on the work top then transfer the dough, knead the dough for 3 minutes so it becomes smooth then pop it back in the bowl, cover with cling film and rest it in the fridge.

3. While the dough

is resting start to make the filling for the gyoza. Finely chop by hand or in a blender the garlic, ginger, spring onions, chilli and sesame oil then add it to the pheasant mince. If you want a stronger flavour then leave this in the fridge to marinate. Put to one side.

4. Dipping sauce,

this is totally optional, you can use sweet chilli or create your own dipping sauce by heating up the brown sugar with the rice vinegar until the sugra dissolves, take of the heat to cool then add the juice of limes, garlic cloves, fish sauce, brown sugar, spring onions and toasted sesame seeds.

5. Roll out the

dough until as thin as possible. Use a circular cutter to cut out your gyoza. Take a spoon and put a spoonful of the pheasant mince mixture into each gyoza, press together the edges, push out all the air from inside the filling and squidge it tightly together.

6. Heat up a saucepan

of vegetable oil, then once it is at 180°C add in the wontons, cook for 2 – 3 minutes until they are golden brown, pop onto some kitchen towel then serve hot.

Pheasant

Protein (100g)

 27

Calories (100g)

 119

Fat (100g)

 1.2

Cholesterol (100g)

 66

Selenium (100g)

 0.37

View Pheasant recipes