Learn to Make Gyozas With Fresh Fish!

Walleye Gyozas


I could easily eat 50 of these things if left unattended. The balance of a soft and crispy outer shell with the soft and savoury filling is the perfect explosion for the senses.

I would highly recommend finding a jar of Chilli Crisp, a condiment that packs a ton of flavour, spice and heat, all things that compliment these fantastic little bites.

These little dumplings are very easy to prepare in large batches and can be enjoyed fresh, or, frozen on a sheet of wax/parchment paper, then packaged for a snack that can be brought along and cooked anywhere.

The filling and wrapping process might seem a bit intimidating at first, but once you get into a rhythm it becomes easier and faster as you go.

Folding the Walleye Gyozas

Cabela’s Canada Product Highlights

We’re excited to bring you this incredible walleye gyoza recipe in collaboration with Hunt Fish Manitoba and Cabela’s Canada!

Before you dive into making these crispy, flavor-packed dumplings, be sure to visit the Cabela’s Canada website to gear up with the best kitchen and outdoor cooking essentials.

Here are five must-have products from Cabela’s to make your walleye gyozas a success:

  1. Bass Pro Shops® XPS® Lithium-Ion Battery-Powered Fillet Knife – Effortlessly fillet your fresh walleye with precision and ease.
  2. Cabela’s® Polar Cap® Equalizer Cooler – Keep your walleye chilled and fresh until it’s time to prep.
  3. Cabela’s® Outfitter Series Cast-Iron Skillets – Perfect for pan-frying your gyozas to golden perfection.
  4. Cabela’s® Stainless Steel Tabletop Grill – Ideal for giving your gyozas a smoky, crispy finish.
  5. Camp Chef® BBQ Tool Set – Handle, flip, and serve your gyozas like a pro with these durable tools.

With these top-notch cooking essentials, your walleye gyozas will be a gourmet treat, whether you’re at home or out at camp!

What You'll Need

  • 2 walleye fillets
  • 2 green onions, finely sliced
  • 2 garlic cloves, crushed
  • 1” chunk of ginger, finely minced or crushed
  • 1 Tablespoon toasted sesame oil
  • 1 teaspoon cornstarch
  • A dash of salt + white pepper
  • 1 package of dumpling or wonton wraps
  • 2-3 Tablespoons of oil for pan frying
  • Condiments: chilli oil, chilli crisp or soy sauce.

How To Make It:

  • Start by fine dicing your fish or send it for the zip in the food processor. You aren’t looking for a paste here, just tiny chunks of meat, so don't overdo it.
  • Add the fish to a bowl and top with the onion, garlic, ginger, sesame oil, cornstarch, salt + pepper.
  • Mix thoroughly and let sit for about 5 minutes.
  • Now, using the technique in the video, grab a spoonful of the mixture and place in the middle of the dumpling wrap. Run a line of water along the edges with a damp finger to assist in sealing as you fold the edges in.
  • Heat a pan on medium-high heat and warm your oil.
  • Once the oil is hot, place the dumplings in the pan with the seams pointed upward and fry until the bottom is browned; this should only take a couple of minutes.
  • Add about ¼ to ⅓ cup of water to the pan and put a lid on top to allow them to steam. This steam should take about 5 minutes. You want the noodle to cook and the filling to be cooked through.
  • Remove the lid and allow for any excess water to evaporate.
  • You’ll want to enjoy these while they are hot and steamy, so get them on a plate and top with your sauce of choice and a sprinkling of thinly sliced green onions.
  • Enjoy!