Potsticker Dumplings
Servings:
4
This is a fun one! Using some seven spiced venison mince to fill a cold water dough shell, a little lard or oil and a simple soy dressing we can take our venison cookery to new levels of interest and enjoyment. You can buy dumpling wrappers in most Asian shops these days, but its very quick and easy to make your own dough, roll it and cut it but the option is there should you want it.
Ingredients
To make the dough – makes about 20 dumplings
- 250 g plain flour
- 150 g cold water
- a pinch salt
- 2 tsp sesame or sunflower oil
Soy dipping sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp soft dark brown sugar
- 2 tsp rice wine vinegar or lime juice
- 1 tsp finely grated fresh ginger root
- 1 tsp sesame oil
- 1 tsp chilli and shrimp paste (if you have it)
To finish the dish
- 1 tbsp sunflower oil
- 1 large frying pan with a good lid
- 2 finely sliced spring onions
- 1 inch ginger, finely sliced into sticks
- 1 tbsp toasted sesame seeds
- a little water
Instructions
- To make your dough is very simple, just mix all the ingredients together in a mixing bowl and once it comes together kneed it a little on a lightly floured work top and then replace in the bowl and cover it. Leave the dough to rest for 10 minutes or so before you think about rolling them out.
- Use this time to organise - a 3 inch round pastry cutter, straight edged not ribbed(smaller or larger is also fine) - a few teaspoons - 300g spiced venison mix
- Roll out your dough on a lightly floured surface until it’s thin enough to be able to just about see your hand through it. Use the pastry ring to cut out circles of dough. Spoon a heaped teaspoon of the meat mixture into the middle of each dough circle and then crimp up the edges carefully to seal then up well.
For the dip
- Mix all the ingredients together.
To finish the dish
- Cooking the dumplings has a knack to it. Get the pan moderately hot and add the fat you are using. Once this is hot too start carefully placing your dumplings into the pan (most frying pans will only fit about 10 in so you may need to cook in a couple of batches).
- Fry the dumplings quite hard on one side only then, turn the heat down, add a dash of water and pop the lid on to allow the tops of the dumplings to steam. Leave the lid on for around 3 minutes then carefully remove it (watch out for steam!) and carefully take the dumplings from the pan, arrange them on a platter and scatter over some shredded spring onion, toasted sesame, chopped red chilli and a little pot of soy dip.
Recipe Notes
Tricky to get the hang of first time round, once you have your dumpling crimping skill us to speed you will want to make this dish again and again - we love to serve it as a canapé or snack before a supper party
This is a fun one! Using some seven spiced venison mince to fill a cold water dough shell, a little lard or oil and a simple soy dressing we can take our venison cookery to new levels of interest and enjoyment. You can buy dumpling wrappers in most Asian shops these days, but its very quick and easy to make your own dough, roll it and cut it but the option is there should you want it.
Ingredients
To make the dough – makes about 20 dumplings
- 250 g plain flour
- 150 g cold water
- a pinch salt
- 2 tsp sesame or sunflower oil
Soy dipping sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp soft dark brown sugar
- 2 tsp rice wine vinegar or lime juice
- 1 tsp finely grated fresh ginger root
- 1 tsp sesame oil
- 1 tsp chilli and shrimp paste (if you have it)
To finish the dish
- 1 tbsp sunflower oil
- 1 large frying pan with a good lid
- 2 finely sliced spring onions
- 1 inch ginger, finely sliced into sticks
- 1 tbsp toasted sesame seeds
- a little water
Instructions
- To make your dough is very simple, just mix all the ingredients together in a mixing bowl and once it comes together kneed it a little on a lightly floured work top and then replace in the bowl and cover it. Leave the dough to rest for 10 minutes or so before you think about rolling them out.
- Use this time to organise - a 3 inch round pastry cutter, straight edged not ribbed(smaller or larger is also fine) - a few teaspoons - 300g spiced venison mix
- Roll out your dough on a lightly floured surface until it’s thin enough to be able to just about see your hand through it. Use the pastry ring to cut out circles of dough. Spoon a heaped teaspoon of the meat mixture into the middle of each dough circle and then crimp up the edges carefully to seal then up well.
For the dip
- Mix all the ingredients together.
To finish the dish
- Cooking the dumplings has a knack to it. Get the pan moderately hot and add the fat you are using. Once this is hot too start carefully placing your dumplings into the pan (most frying pans will only fit about 10 in so you may need to cook in a couple of batches).
- Fry the dumplings quite hard on one side only then, turn the heat down, add a dash of water and pop the lid on to allow the tops of the dumplings to steam. Leave the lid on for around 3 minutes then carefully remove it (watch out for steam!) and carefully take the dumplings from the pan, arrange them on a platter and scatter over some shredded spring onion, toasted sesame, chopped red chilli and a little pot of soy dip.
Recipe Notes
Tricky to get the hang of first time round, once you have your dumpling crimping skill us to speed you will want to make this dish again and again - we love to serve it as a canapé or snack before a supper party
