Easy to make and perfect for either an appetizer or a main course, these steamed venison dumplings are a great way to clean up the remaining ground venison in your freezer before the season starts.
1 pound ground venison
2/3 cup diced garlic chives
1 teaspoon finely minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/3 cup chicken stock or water
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 1/2 tablespoons canola oil
1 1/2 tablespoons sesame oil
1 package round Chinese dumpling wrappers
In large mixing bowl, add ground venison, diced garlic chives and ginger.
In a separate bowl, mix sesame oil, peanut oil, vinegar, soy sauce, chicken stock, salt and pepper.
Mix the filling well
Hold dumpling wrapper in hand, run a finger dipped in water around the edge, add a spoonful of filling. Be careful not to overfill the dumpling. Fold dumpling and seal edges together by pinching them tightly.
Add water to the wok and bring to boil. Coat bamboo steamer with non-stick cooking spray. Fill each tray with dumplings. Steam for 20 minutes. Dip in soy or teriyaki sauce before eating.
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