Venison Dumplings

Ingredients  

Filling:

2 lbs ground elk 

1 tsp onion powder 

1 tsp garlic powder 

1⁄2 tsp pepper 

1 1⁄2 tsp salt 

1 1⁄2 tbsp ginger, fresh ground 

1 tbsp ground lemongrass 

1⁄2 cup finely chopped green onions 

1⁄4 cup carrots shredded then finely chopped 

1⁄4 cup teriyaki sauce 

1 egg 

1⁄4 cup bread crumbs 

Dough 4 cups flour 2 cups boiling water 4 tsp salt 

Sauce

1⁄2 cup low sodium soy sauce

1 tbsp seasoned rice wine vinegar

1 tbsp sesame oil

1 tsp crushed red pepper flakes

1 tbsp finely chopped green onions

1 garlic clove crushed

1 tbsp sugar

1 tbsp teriyaki sauce

1⁄4 cup water 

Directions

It is best to prepare the dough by hand but if time is short you can also buy premade potsticker or dumpling wrappers found in the refrigerated section of the produce department at your local grocery store. 

If preparing by hand, you will need a medium, wide mouth mixing bowl that you can comfortably place both your hands into. Pour in flour and salt and mix well. Create a well in the center and slowly pour in the hot water. With a wooden spoon, mix in the water until clumps form. Knead dough with hands. Add additional water as needed. If the dough is not coming together, add water one tablespoon at a time. Once formed into one ball remove from the bowl and place on a flat lightly floured surface. The dough should be soft and not sticky. It needs to hold its shape. Knead aggressively for at least 5 minutes. Knead for 10 minutes if you are taking your time or your hands get tired. Once the dough is well worked and smooth in texture cover the dough with plastic wrap and let rest at room temperature for 1 hour. 

Directions Continued If using a tortilla press: After the dough has rested for an hour, cut it in 1 inch balls. Dust the surfaces of the press with potato starch to keep the dough from sticking and flatten the dough balls. 

If you are using a rolling pin: 

Dust the rolling pin surface and the counter top with potato starch. Roll out about 1/2 of the dough at a time depending on you work area. Cut the flattened dough with a 4” round cookie cutter to make wrappers. Save the scraps and knead the dough smooth again then roll out for more rounds. 

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Filling In a large bowl, mix all ingredients for the filling except the breadcrumbs. Once all the ingredients are well mixed, fold in breadcrumbs. 

Filling Dumplings With one 4” round wrapper in hand, add a large spoonful, (just smaller than a golf ball) of filling to the center of the wrapper. You will need to leave enough room around the edges of the wrapper to fold it over and press the edges together with about 1⁄2 inch of wrapper on all sides. You will need to fold over the wrapper and seal the edges. Dip the tips of your fingers in a bowl of warm water and wet the inside edges of the dough halfway around the edges of the dough round. Fold in half and pinch the edges to seal together. Start pleating edges of the dough together to seal the dumpling. Place dumplings on parchment paper and keep covered with a light towell to keep them from drying out. 

Cooking Once all the dumplings are composed, heat the 2 tablespoons of oil in a large frying pan over medium heat. 

Arrange dumplings in a single layer in pan and fry for 3 - 4 minutes until the bottoms are golden. Add 2/3 cup of water and immediately cover the pan with a sealing lid. 

Let dumplings steam for 10 - 15 minutes where most of the water is evaporated - add more water if needed to keep steaming for the full amount of time. 

Remove dumplings from the pan and serve with sauce in a dipping bowl. 

For the Sauce In a small saucepan on medium high heat, add garlic, sesame oil and onions. Saute for 1 to 2 minutes until aromatic. Add remaining ingredients, stirr and bring to boil. Remove from heat and pour into a dipping bowl.