>>1887849Filter my name if you don't like blogposts, several replies inbound.
Wild venison, pig, and bear potstickers
Grind your meat with ~20% fat, supplement with pork fat as needed. Set aside.
Mince napa cabbage, green onion, ginger, shitake mushrooms, and garlic. Toss about 5 cups into a pan with some oil and cook until the onion begins going translucent. Set aside in bowl and mix in about a # of your meat, salt, pepper, 1/4 cup onions sauce, handful of brown sugar. Mix thoroughly, add more meat if needed to make it like damp clay.
Whip an egg and set near your work area. grab a dumpling skin, and put about a spoon of your filler into the center. dip your finger in egg and wipe around the edge of the wrapper. Pinch it closed all around. The 1lb meat makes about 40 dumpings, which is perfect because they usually come in packs of 40. (order Twin Marquis brand, they are the best I have ever found)
Bring salted water to boil, toss a handful in at a time. When they float (minute or two) spoon them out and place in serving dish. They are ready to serve, or you can toss them in a hot oiled pan and fry on one side for potstickers.
For sauce, 1/4 cup onions sauce, handful of brown sugar, and about a tablespoon of minced ginger on the stove until the sugar is dissolved, then pull and serve alongside the dumplings for dipping.
Goes good with white rice.
