Venison Recipe – Steamed Chinese Dumplings

Venison Recipe – Steamed Chinese Dumplings

If you’re looking for a new and exciting delicious, nutritious, wild game recipe, then you’ve got to try this one out – steamed Chinese venison stuffed dumplings. There are three parts to this recipe which include making the dough for the dumplings, making the venison filling, and then stuffing and steaming the dumplings. Now as a side note before we get started, depending on how much of the venison filling you stuff into each dumpling, you may have a fair amount left over. So you may need to experiment with this recipe once or twice to get a balanced combination of both the dough and the mixture. If you do have a fair amount of the venison mixture left over though, you can simply use it for making venison fried rice, which I’ll be sharing with you in another upcoming video and blog, so stay tuned. But for now, let’s get cooking! Take it away Natalia…

Venison Steamed Chinese Dumplings

Serving Size – 4

Part 1 – How to Make the Dough for the Dumplings

Step #1 – Combine Dough Ingredients in a Large Mixing Bowl

  • 2 ½ cups of flour
  • ½ teaspoon of active dry yeast
  • 2 tablespoons sugar
  • ¾ cup of water

Step #2 – After the dough is thoroughly mixed and kneaded, cover and let sit in a warm place to rise for at least 1 ½ hours.

Part 2 – How to Make the Venison Stuffing Mixture

Step #1

  • Brown 1 ½ pounds of ground venison in a pan with olive oil
  • Season lightly with salt and black pepper

Step #2 – Combine Venison Stuffing Ingredients and Mix Together Thoroughly

  • 1 ½ cup finely chopped cabbage
  • 1 ½ cup finely chopped or shredded carrots
  • 3 finely diced garlic cloves
  • 2 finely chopped green onions
  • 1 tablespoon ginger (paste or freshly ground)
  • 3 tablespoons olive oil
  • 3 tablespoons white wine
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • ½ teaspoon white (or black) pepper
  • 1 teaspoon sugar

Part 3 – Prepare, Stuff, and Steam Dumplings

Step #1

  • Dust cutting board with flour and roll out the dough into a 2-inch diameter log
  • Cut dough into 1-inch thick pieces

Step #2

  • Roll cut dough pieces into small balls and flatten out to 3 to 3 ½ inches wide with a rolling pin

Step #3

  • Stuff each dumpling with a tablespoon or two of venison mixture
  • Lightly coat the top of the dumpling with water and twist to seal

Step #4

  • Brown the bottom of dumplings in a large frying pan with olive oil for 3 to 5 minutes over medium-high heat

Step #5

  • After browned, add enough water to the pan to cover 1/4th of the dumplings
  • Cover and steam for 15 minutes on medium heat
  • Add extra water if necessary to complete the steaming process

Step #6 – Prepare Dipping Sauces

  • Combine 2 tablespoons of sugar with 5 tablespoons of soy sauce in individual dipping bowls
  • Yum-yum sauce also makes a great dipping sauce

Step #7

  • After steaming for 15 minutes, remove from pan, serve, and enjoy!

Check out the video below to see more…

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