Spicy venison dumplings with salad
I love this recipe for 2 reasons: 1. I love Venison because the meat is lean, healthy & versatile so I can use it in many styles of cooking. 2. Living in NZ I'm surrounded with different cultures & cuisines, and this inspired me to create this recipe that uses Asian technique (dumpling) while infusing Middle Eastern flavour (oh please don't call this fusion, it's simply New Zealand)
|500 g||Venison mince|
|2 Tbsp||Chilli sauce, extra hot|
|1 sprig||Fresh thyme|
|1 tsp||Soy sauce|
|1 tsp||Ground black pepper|
|1 packet||Gyoza wrappers|
- In a medium bowl combine Venison mince, extra hot chilli sauce, chopped thyme, chopped garlic, soy sauce, sugar, salt & pepper and mix well.
- Place a gyoza wrapper on one hand and put a teaspoonful of the mix in the centre of the wrapper. Brush top half of the edge with cold water. Make a semicircle, pleat the front side of the wrapper and seal the top.
- Place a large frying pan over a high heat, add olive oil and place dumplings. Add ¾ cup water, cover with fitting lid and cook on medium heat for about 7-8 minutes or until the dumplings are cooked
- To make tahini sauce: mince garlic, in a small bowl combine all ingredients and mix well
- To make pomegranate dressing: in a small bowl combine extra virgin oilive oil, pomegranate balsamic vinegar, lemon juice & salt and whisk well
- To make watercress, apple and roasted chestnut salad: cut one apple into thin sticks, mix gently with chestnuts, watercress and pomegranate dressing
- Serve dumplings with tahini sauce and watercress, apple and roasted chestnut salad