Course
Small Bites
Duration
1 hour
Serves
25-30 dumplings
I recently teamed up with fourth-generation chef, Linda Huang of Hummingbird Kitchen to learn some basics of Chinese cooking. She taught me how to make traditional stir fry using mule deer along with this venison dumpling recipe.
Making dumplings might seem daunting, but they come together pretty fast with ingredients you likely already have in your freezer, fridge, and pantry. You can make a big batch and freeze some for an easy weeknight meal or a show-stopper appetizer to bring to your next potluck.
Click here to check out the video of Linda and me cooking together and get some bonus tips on creating the perfect venison dumplings.
Ingredients
Dumpling Dough 3 cups all-purpose flour • About 1 cup cold water • ½ tsp. salt
Filling • 300 grams ground venison • 1 medium leek, finely chopped • 1 medium zucchini, grated • 2 medium carrots, grated • 1 egg, beaten • 2 tbsp. soy sauce • 1 tbsp. oyster sauce • 1 tsp. salt • ½ tsp. white pepper • ¼ cup ginger scallion water (2 green onions, finely chopped, 1 tablespoon ginger, grated in cold water, then strained) • 1 tablespoon Sichuan peppercorn oil
Also works with
Special equipment
Preparation
Making the Dough
- Mix the Dough: In a large bowl, combine flour and salt. Gradually add cold water while stirring to form a soft dough. Adjust water as needed (the dough shouldn't be too sticky or too dry).
- Knead the Dough: Turn the dough onto a floured surface and knead until smooth.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax and makes the dough easier to work with.
Preparing the Filling
- Combine Ingredients: In a mixing bowl, combine ground venison, beaten egg, soy sauce, oyster sauce, salt, white pepper, and Sichuan peppercorn oil. Mix well to ensure even distribution.
- Add Vegetables: Stir in the chopped leek, grated zucchini, grated carrots, green onions, and grated ginger. Venison Dumplings
- Add Ginger Scallion Water: Mix in the ginger scallion water to help bind the mixture and add moisture, enhancing the flavor.
Assembling the Dumplings
- Roll Out Dough: Divide the rested dough into small pieces (about 1-inch each). Roll each piece into a small circle about 3 to 4 inches in diameter.
- Fill the Dumplings: Place a spoonful of filling in the center of each wrapper. Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal completely, using a little water if needed to help seal.
- Crimp the Edges: Optionally, crimp the edges for a traditional look.
Cooking the Dumplings
- Boil the Dumplings: Bring a large pot of water to a boil. Add dumplings in batches, making sure not to overcrowd the pot. Cook for about 5-6 minutes or until they float to the top and the filling is cooked through.
- Alternative Cooking Methods: Dumplings can also be pan-fried after boiling for a crispy bottom or steamed for about 10 minutes.
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I recently teamed up with fourth-generation chef, Linda Huang of Hummingbird Kitchen to learn some basics of Chinese cooking. She taught me how to make traditional stir fry using mule deer along with this venison dumpling recipe.
Making dumplings might seem daunting, but they come together pretty fast with ingredients you likely already have in your freezer, fridge, and pantry. You can make a big batch and freeze some for an easy weeknight meal or a show-stopper appetizer to bring to your next potluck.
Click here to check out the video of Linda and me cooking together and get some bonus tips on creating the perfect venison dumplings.
Ingredients
Dumpling Dough 3 cups all-purpose flour • About 1 cup cold water • ½ tsp. salt
Filling • 300 grams ground venison • 1 medium leek, finely chopped • 1 medium zucchini, grated • 2 medium carrots, grated • 1 egg, beaten • 2 tbsp. soy sauce • 1 tbsp. oyster sauce • 1 tsp. salt • ½ tsp. white pepper • ¼ cup ginger scallion water (2 green onions, finely chopped, 1 tablespoon ginger, grated in cold water, then strained) • 1 tablespoon Sichuan peppercorn oil
Also works with
Special equipment
Preparation
Making the Dough
- Mix the Dough: In a large bowl, combine flour and salt. Gradually add cold water while stirring to form a soft dough. Adjust water as needed (the dough shouldn't be too sticky or too dry).
- Knead the Dough: Turn the dough onto a floured surface and knead until smooth.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax and makes the dough easier to work with.
Preparing the Filling
- Combine Ingredients: In a mixing bowl, combine ground venison, beaten egg, soy sauce, oyster sauce, salt, white pepper, and Sichuan peppercorn oil. Mix well to ensure even distribution.
- Add Vegetables: Stir in the chopped leek, grated zucchini, grated carrots, green onions, and grated ginger. Venison Dumplings
- Add Ginger Scallion Water: Mix in the ginger scallion water to help bind the mixture and add moisture, enhancing the flavor.
Assembling the Dumplings
- Roll Out Dough: Divide the rested dough into small pieces (about 1-inch each). Roll each piece into a small circle about 3 to 4 inches in diameter.
- Fill the Dumplings: Place a spoonful of filling in the center of each wrapper. Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal completely, using a little water if needed to help seal.
- Crimp the Edges: Optionally, crimp the edges for a traditional look.
Cooking the Dumplings
- Boil the Dumplings: Bring a large pot of water to a boil. Add dumplings in batches, making sure not to overcrowd the pot. Cook for about 5-6 minutes or until they float to the top and the filling is cooked through.
- Alternative Cooking Methods: Dumplings can also be pan-fried after boiling for a crispy bottom or steamed for about 10 minutes.