Crispy Rice Paper Venison Dumplings

Try these fried venison dumplings wrapped in rice paper instead of traditional dough wrappers for a crispy finish

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-9
serves
Medium
difficulty

Most fried dumplings are made from a starchy pasta-style dough wrapper. This tasty ground venison version features a rice paper wrapper for a lighter, crunchier texture that stays slightly chewy on the inside. It makes for a pleasing texture combination in the tasty dumplings. 

The double rice paper wrapper give the dumplings both a crispy and slightly chewy texture.

You can find rice paper (spring roll wrappers) at Asian markets and most larger grocers, or you can order them online. Simply soak the wrappers in warm water for a few seconds to soften before use. Use a double layer of the delicate rice paper to stand up to the frying process and to provide extra crunch. 

You can find rice paper spring roll wrappers at most large supermarkets.

For serving, make a batch of this sweet and salty dipping sauce for your dumplings. Serve as a main course, a light snack, or as an appetizer. You can cook the filling ingredients up to a few days in advance to speed the process. Just store it in the refrigerator until you are ready to make the dumplings.

The sweet, salty and slightly spicy dipping sauce is the perfect accompaniment to the dumplings.
To add a bit of extra fat to help the aromatics along in the cooking process, I used an 80/20 blend of venison to beef fat for this recipe. You can use straight ground venison, but take care not to cook it to a point where the filling is dry. The flavors blend better with the bit of moisture the extra beef fat adds to the dish.

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Ingredients

1 pack round rice paper

Oil for frying

 

Filling

1 pound ground venison

½ cup carrots minced

1 shallot, diced

1 tablespoon garlic, minced

2 tablespoons green onion, thinly sliced

2 teaspoons fresh cilantro, minced

1 teaspoon fresh ginger, grated

4 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

½ teaspoon pepper

 

Dipping Sauce

4 tablespoons soy sauce

2 tablespoons chili oil

1 tablespoon chili crisps

1 tablespoon honey

2 teaspoons sesame oil

1 teaspoon rice vinegar

1 green onion, thinly sliced

Sesame seeds 

Cooking Instructions

Start by finely chopping the green onion, carrots, and shallots.
Give the aromatics a fine chop and grate the fresh ginger.

Brown the venison, green onions, shallots, and carrots in a skillet.

Brown the ground venison with the green onions, shallot and carrots.

Once the venison has cooked through, add remaining filling ingredients. Bring the mixture to a simmer and cook for 3-5 minutes, stirring often. Remove from heat and allow to cool. 

Grating fresh ginger adds extra flavor.

While the filling cooks, whisk together the dipping sauce ingredients. Set aside. 

To prepare the dumplings, remove one piece of rice paper and soak in warm water for 5-7 seconds or until completely soft. Shake off excess water and place the paper flat on your work surface. Spoon a rounded tablespoon of filling onto the center of the paper.

Soak the wrapper in warm water until it is soft and workable.

Fold over the top. Then fold over each side before bringing up the bottom to make a pouch around the filling. Prepare a second rice paper and place flat on your work surface. Place the dumpling, seam side down, onto second piece of rice paper. Repeat folding process to double wrap the dumpling with the seams being on opposite sides of the filling.

Double wrap the dumpling so that it holds together when fried.

Place the dumpling on a parchment-paper-lined sheet pan. Repeat the process until all filling has been used. 

Double wrap all of the dumplings before starting the frying process.

Heat ¼-inch of vegetable oil in a pan over medium-high heat. Once the oil is hot, gently place a few of the dumplings into the pan with the outer seam facing down into the oil. Make sure your oil is at 350 degrees before placing the dumplings in. If the oil is too cool, the rice paper will melt and stick to the pan instead of getting crispy. Don’t overcrowd the pan. If the dumplings touch, the rice paper will stick to its neighbor and tear.

Don't allow the dumplings to touch in the pan to prevent the wrappers from sticking to each other.

Fry for 1-2 minutes per side or until the rice paper wrapper is crisp on all surfaces. Move the dumpling to a paper-lined sheet pan and repeat the process until all dumplings are cooked. Serve with dipping sauce.

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