INGREDIENTS
350g of venison mince
¾ of a cup on spring onions or chives
2 tablespoons of minced ginger
2 tablespoons of minced garlic
1 teaspoon of salt
¼ cup of chicken stock
2 tablespoons of soy sauce
2 teaspoons of sesame oil
Venison mince can be a little dry so if you’re concerned about the leanness of your mince, you can add some pork mice or fat. The ratio of ingredients should still work with up to 500g of mince.
WRAPPERS
I use the store-bought wrappers; you can find these in the fridge section at any supermarket. (Not the frozen section)
METHOD
1. Combine all the sauce ingredients and allow the mixture to rest at room temperature while you prepare the other components.
2. In a spacious bowl, blend all the filling ingredients thoroughly. While it's ideal to let the mixture rest for 30 minutes to overnight, you can use it immediately if needed.
3. Place a little less than a tablespoon of filling into each wrapper. Fold them into a half-moon shape, ensuring there are no trapped air pockets. It's common for some filling to ooze out as you seal them—simply return it to the bowl with the remaining filling. If the wrappers seem dry, have a small bowl of cool water on hand and dampen half of each wrapper circle; this will assist in creating a secure seal.
4. Create pleats along the edges: I typically begin at the centre, making three pleats on one side of the dumpling, followed by three on the opposite side. While forming the pleats, ensure the dumpling is resting on your work surface so it remains flat. This flat base is essential for achieving a crispy bottom on your potsticker. Once completed, place each dumpling on a baking sheet lined with parchment paper or a sprinkle of semolina flour or cornmeal.
5. To prepare your potstickers, take a large non-stick frying pan and add approximately 2 to 3 tablespoons of vegetable oil (I prefer peanut oil) over medium-high heat. Once the oil is hot, which should take about one to two minutes, arrange the potstickers in a single layer in the pan, allowing them to touch. Cook them this way for 1 to 2 minutes, until the bottoms turn golden brown.
6. If you want to keep them as crispy dumplings flip them over and cook in total for about 6 mins.
7. If you prefer a somewhat steamed dumpling, follow step 5 then pour in enough water to reach a depth of about 1/4 inch. Be prepared for some sputtering, so keep a lid nearby. Lower the heat to medium, cover the pan, and let it cook for 6 minutes. After that, shift the lid slightly to allow steam to escape and continue cooking for an additional 2 minutes. Then, remove the lid completely. You'll notice the sound shift from boiling to sizzling, which indicates they are ready. Serve right away.
Serve with Soy Sauce and sweet chilli crisp as your dipping sauce.
