Ingredients
- 350g venison mince
- ¾ cup spring onions or chives
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1 teaspoon salt
- ¼ cup chicken stock
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
Note: Venison mince can be a little dry — if you're concerned about the leanness, you can add some pork mince or fat. The ratio of ingredients works with up to 500g of mince.
Wrappers
Store-bought wrappers from the refrigerated section at any supermarket (not the frozen section).
Method
- Combine all the sauce ingredients and allow the mixture to rest at room temperature while you prepare the other components.
- In a large bowl, blend all the filling ingredients thoroughly. Ideally let the mixture rest for 30 minutes to overnight, but you can use it immediately if needed.
- Place a little less than a tablespoon of filling into each wrapper. Fold into a half-moon shape, ensuring there are no trapped air pockets. If the wrappers seem dry, dampen half of each wrapper with a little cool water to help create a secure seal.
- Create pleats along the edges — typically starting at the centre, making three pleats on each side. While forming the pleats, keep the dumpling resting on your work surface so it stays flat. Place completed dumplings on a baking sheet lined with parchment paper.
- Add 2–3 tablespoons of vegetable oil (peanut oil preferred) to a large non-stick frying pan over medium-high heat. Once hot, arrange the potstickers in a single layer, allowing them to touch. Cook for 1–2 minutes until the bottoms turn golden brown.
- For crispy dumplings: flip and cook for a total of about 6 minutes.
- For steamed dumplings: after step 5, pour in enough water to reach about ¼ inch depth. Lower heat to medium, cover, and cook for 6 minutes. Shift the lid slightly to allow steam to escape and cook a further 2 minutes, then remove lid completely. Serve immediately.
Serve with soy sauce and sweet chilli crisp as your dipping sauce.
