Spicy venison dumplings

Serve as nibbles with drinks or as part of an Asian-style meal. They can be frozen before steaming if you want to prepare them ahead.

Ingredients

50 g	Shiitake mushrooms, (1/3 cup) (Main)
500 g	Minced venison (Main)
2 Tbsp	Soy sauce
2 Tbsp	Oyster sauce
2 Tbsp	Spring onions, finely diced
2 large	Garlic cloves, crushed
1 Tbsp	Finely grated root ginger
2 tsp	Red chillies, diced and seeded
1 serving	Salt and pepper, to taste
35	Wonton wrappers, (approx) or dumpling wrappers (Main)

Directions

1. Place the shiitake in a small bowl and cover with boiling water. Soak for 30 minutes, until soft. Drain well, squeeze dry then finely chop.
2. Combine with all the other ingredients except the dumpling wrappers.
3. Hold a wrapper in your hand and brush water around the edges. Place about a teaspoon of the filling in the centre. Fold and seal the edges together in your preferred style. (I brought all four corners up over the filling to a point in the centre, pressed the edges together then slightly twisted the tops.) Repeat to make more dumplings.
4. Line a steamer with lightly oiled baking paper. Add the dumplings in a single layer. Cover and cook for 10-15 minutes over simmering water, until cooked and tender. You may have to cook the dumplings in batches.
5. Great served with a combo of soy sauce, sesame oil and rice vinegar for dipping.

See more of Jan's Asian recipes

• Chicken noodle nanjing
• Asian squidlicious