Thread: Pork & Venison Pot Stickers.

Originally Posted by veitnamcam

Oh come on, you can't post a pic like that with no description!

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Feeling pretty bloated right now, ate way too many.

Ingredients (in no particular order):

• x60 dumpling wrappers (Chuao Tzu brand - too lazy to make my own)

Filling:

• 500g Venison (Sambar) mince
• 500g Pork mince
• ½ a Chile (chopped/de-seeded)
• ¾ Cup Chicken Stock
• Salt/Pepper
• A handful of roughly chopped coriander
• 1-1 ½ tablespoons of Sesame oil
• 2 table spoons of Peanut oil
• 5cm piece of fresh ginger root peeled/finely grated
• 2 tablespoons of minced garlic
• 4 tablespoons of dark Soy

Sauce:

• Asian Maggi seasoning

Pretty basic method...

Mix ingredients well and chill for a couple of hours or overnight, bring up to room temperature before you start preparing/cooking your dumplings.

I wrapped the meaty goodness in pastry, I then browned/crisped the dumplings on one side in a bit of peanut oil before adding 2-3 cups of boiling water. The last step requires the pot-stickers to be steamed/boiled for a few minutes each batch.