Spicy venison dumplings
( MAKES ABOUT 35 )
Serve as nibbles with drinks or as part of an Asian-style meal. They can be frozen before steaming if you want to prepare them ahead.
|50 g||Shiitake mushrooms, (1/3 cup)|
|500 g||Minced venison|
|2 Tbsp||Soy sauce|
|2 Tbsp||Oyster sauce|
|2 Tbsp||Spring onions, finely diced|
|2 large||Garlic cloves, crushed|
|1 Tbsp||Finely grated root ginger|
|2 tsp||Red chillies, diced and seeded|
|1 serving||Salt and pepper, to taste|
|35||Wonton wrappers, (approx) or dumpling wrappers|
- Place the shiitake in a small bowl and cover with boiling water. Soak for 30 minutes, until soft. Drain well, squeeze dry then finely chop.
- Combine with all the other ingredients except the dumpling wrappers.
- Hold a wrapper in your hand and brush water around the edges. Place about a teaspoon of the filling in the centre. Fold and seal the edges together in your preferred style. (I brought all four corners up over the filling to a point in the centre, pressed the edges together then slightly twisted the tops.) Repeat to make more dumplings.
- Line a steamer with lightly oiled baking paper. Add the dumplings in a single layer. Cover and cook for 10-15 minutes over simmering water, until cooked and tender. You may have to cook the dumplings in batches.
- Great served with a combo of soy sauce, sesame oil and rice vinegar for dipping.
See more of Jan's Asian recipes