Venison & Shiitake Dumplings

Name: Venison & Shiitake Dumplings
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 - 5
Ingredients: 20 gyoza wrappers; 200g venison mince; 100g fresh shiitake finely diced; Handful spring onions chopped; 1 inch ginger grated; 2 cloves garlic finely minced; 1/2 tsp brown sugar; 2tsp sesame oil; 2tbsp Kamebishi 2 year aged soy sauce; 2tsp Shaoxing rice wine vinegar; Salt; Sunflower Oil; Sesame seeds to garnish; Garlic chives; Gyoza dipping sauce; Chilli oil optional

Drogo

Servings

4 - 5

Prep Time

25 minutes

Cook Time

20 minutes

These venison dumplings combine rich British game with fresh shiitake mushrooms, ginger, garlic and soy sauce for a deeply savoury filling wrapped in delicate gyoza wrappers. They can be steamed until tender or pan-fried for a crisp base before finishing with steam.

Venison's distinctive flavour works particularly well with the umami-rich shiitake mushrooms and aged soy sauce, while ginger, garlic and sesame oil bring warmth and fragrance. The result is a flavour-packed venison gyoza that's particularly suited to autumn entertaining.

This recipe makes at least 20 dumplings and serves 4–5. Serve them immediately with gyoza dipping sauce and chilli oil, finished with sesame seeds and fresh garlic chives.

Ingredients

Venison and Shiitake Dumplings

20 gyoza wrappers
200g venison mince
100g fresh shiitake finely diced
Handful spring onions chopped
1 inch ginger grated
2 cloves garlic finely minced
1/2 tsp brown sugar
2tsp sesame oil
2tbsp Kamebishi 2 year aged soy sauce
2tsp Shaoxing rice wine vinegar
Salt
Sunflower Oil
Sesame seeds to garnish
Garlic chives
Gyoza dipping sauce
Chilli oil optional

Directions

Method

Step 1, Finely chop the spring onions and shiitake and place into a large mixing bowl. Grate in the garlic and ginger. Add the venison mince, sesame oil, soy sauce, Shaoxing rice wine vinegar, and brown sugar. Season with salt and mix (you could also blend into a sticky paste with a food processor) Cover and place in the fridge to chill until you are ready to make the gyozas.
Step 2, Prepare a bowl of water. Place a gyoza wrapper in your hand and add a heaped teaspoon of filling into the centre. Brush water along the edge of the wrapper with your finger and pinch pleats along one side until the gyoza is completely sealed. Repeat until you have used up all the filling (the recipe should make at least 20). The gyozas can be placed in the fridge or freezer until you are ready to cook.
Step 3, Heat up a pan of water and place a bamboo steamer lined with baking paper on top. Carefully place about 4-5 (depending on how large your steamer is) and let cook for 15-20 mins.
Step 4, You can also fry the gyoza in a pan with a dash of sunflower oil for a few mins and then add a splash of water before placing the lid on to steam for 6 mins.
Step 5, While the gyozas steam, pour the gyoza sauce into a dipping bowl and add half a teaspoon (or more depending on your spice tolerance) of chilli oil. Once the gyozas are cooked, remove from the steamer and place on a plate. Garnish with sesame seeds and garlic chives. Serve immediately with the dipping sauce.