Buffalo Gyoza

It’s amazing how many different things in this world fall under the term “dumpling.”

I spent about a decade with the Army living in and traveling the Pacific, which meant that dumplings were pot-stickers and gyoza and not the chicken-and-dumplings drop biscuit variety of dumplings I’m getting used to in Virginia.

But pretty much every culture has some kind of delicious pocket of stuffed fried or steamed dough. It’s a beautiful thing.

Still, no matter what your flavor, whether you’re a fan of beignets or donuts or malasadas or manapua or bao, fried or steamed dough is pretty awesome, especially when it’s stuffed with something tasty.

Take these terrific teriyaki buffalo bites with toasted sesame seeds, crunchy cabbage, and green onion. I don’t think, flavor wise, you can get ingredients that come from farther away from each other around the globe, but they come together in this dish deliciously!

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No fancy dumpling pleating required – although they look awesome if you are one of those folks who can successfully pleat and fold a dumpling. I cheat and use a little egg wash to seal mine.

And if you can find the right wrappers, you can whip these up in about half an hour and have a tasty dish for an impromptu party.

Seriously, try them out. And once you’ve got the hang of them, experiment with your fillings and get creative. After all, dumpling parties are a thing for a reason.

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Buffalo Gyoza

Makes about 14 dumplings.

What You’ll Need:

  • 1 1/2 lbs ground lean bison {you can also use hamburger}
  • 1/2 cup teriyaki marinade
  • 1 tbsp toasted sesame seeds
  • 1 tbsp curry powder
  • 1/2 cup chopped green onion + more for garnish
  • pre-made gyoza wraps
  • 1 egg, beaten
  • shredded cabbage or cole slaw mix
  • oil for frying
  • Unagi sauce or oyster sauce

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How to make it:

1. In a large non-stick or well-seasoned skillet over medium heat, brown the bison {10 minutes or so}. Drain off the fat/juice and add the teriyaki marinade, green onion, sesame seeds, and curry powder and stir. Put mix in a large heat-proof bowl and set it aside.

2. Get ready to fill the gyoza wraps. This will take time and patience – they’ll open up and get your filling everywhere if you don’t get them sealed well, so take your time.

  1. Brush the wrap with a little bit of the beaten egg.
  2. Put in a spoonful of the bison-green onion-teriyaki mixture.
  3. Pinch on a little shredded cabbage or cole slaw mix.
  4. Fold the gyoza wrap closed and pinch as tightly as you can.
  5. Brush the edges with a little more egg wash to seal them.
  6. Keep on doing this until all your gyoza are nice and prepped.

3. Heat a healthy pour of olive or sesame oil in a large pan over medium heat. Set in several gyoza, making sure that the edges aren’t touching {they’ll stick}.

4. As they cook, add a tablespoon of water each minute. They’ll need to cook 5-7 minutes or until the bottoms are nicely golden brown and the tops are golden. No need to turn them – they’ll cook just fine sitting there.

5. Serve and enjoy, garnished with green onion and a nice drizzle of unagi sauce or oyster sauce, and with a little soy sauce to dip them in!

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These work great as tasty little appetizers, or you can serve them up as the main attraction with a side of rice and steamed vegetables – or they lend themselves surprisingly well to a side of baked corn casserole. Go figure.

For pairing, a little hot sake goes great with the umami flavors of the sauce, or if you’re thinking more on the wine side {as I usually am}, stay light red with a Pinot Noir or a Beaujolais.

Happy Friday!

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