Spiced Cervena Venison Pot Sticker Dumplings

Serves 4-6

 Metric  Imperial 

Chef Shawn McClain, Spring Restaurant Group, Chicago

In a large bowl, mix the ground Cervena meat with rest of dumpling ingredients.  Place in refrigerator for about 30 minutes to allow flavors to marry. 

Lay out 6 wontons on a clean, dry work surface.  Spoon about 1 heaping tablespoon of filling into the center of each wonton and lightly brush the edges with water.  Fold in half to seal and crimp edges.  Continue until all wontons are filled. 

Meanwhile, brown the meat trimmings over medium heat in a large sauce pot.  Lower heat and add ginger, garlic, shallots and lemongrass.  Cook until soft. 

Cover with chicken stock and bring to a simmer.   Add kaffir leaves and Thai chili and simmer 20 more minutes, skimming any impurities that rise to the surface.   Remove from heat and strain. 

Season with fish sauce and lime juice.  Set aside warm. Note: broth should retain heat from chili and needs to be balanced with fish sauce (salt) & acidity from the lime juice.

 

To Serve   

Heat 2 tablespoons of oil in a non-stick pan over high heat.  Brown 6 to 8 dumplings on one side.  Remove from heat, add ½ cup of water and cover to let steam.  Return to low heat and let cook 2 minutes; remove from pan-keep warm.  Repeat with rest of dumplings until all are cooked.  Place warm dumplings into 4 serving bowls.  Add shiitake slices and fresh herbs and ladle 3-4 ounces of hot and sour broth over.  Serve immediately.

In a large bowl, mix the ground Cervena meat with rest of dumpling ingredients.  Place in refrigerator for about 30 minutes to allow flavors to marry. 

Lay out 6 wontons on a clean, dry work surface.  Spoon about 1 heaping tablespoon of filling into the center of each wonton and lightly brush the edges with water.  Fold in half to seal and crimp edges.  Continue until all wontons are filled. 

Meanwhile, brown the meat trimmings over medium heat in a 2-quart sauce pot.  Lower heat and add ginger, garlic, shallots and lemongrass.  Cook until soft. 

Cover with chicken stock and bring to a simmer.   Add kaffir leaves and Thai chili and simmer 20 more minutes, skimming any impurities that rise to the surface.   Remove from heat and strain. 

Season with fish sauce and lime juice.  Set aside warm. Note: broth should retain heat from chili and needs to be balanced with fish sauce (salt) & acidity from the lime juice.

 

To Serve

Heat 2 tablespoons of oil in a non-stick pan over high heat.  Brown 6 to 8 dumplings on one side.  Remove from heat, add ½ cup of water and cover to let steam.  Return to low heat and let cook 2 minutes; remove from pan-keep warm.  Repeat with rest of dumplings until all are cooked.  Place warm dumplings into 4 serving bowls.  Add shiitake slices and fresh herbs and ladle 3-4 ounces of hot and sour broth over.  Serve immediately.

Spiced Cervena Venison Pot Sticker Dumplings

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For the Dumplings

500 grm Cervena Denver leg meat, ground

2 tablespoons ginger, finely minced

3 cloves garlic, finely minced

2 shallots, finely minced

1 tablespoon sesame oil

1 tablespoon prepared Chinese mustard

2 tablespoons Chinese black bean-garlic paste

1egg, lightly beaten

2 tablespoons soy sauce

24 pcs Gyoza wonton wrappers, cut into 3” rounds

Vegetable oil to cook

1 ½ pounds Cervena Denver leg meat, ground

2 tablespoons ginger, finely minced

3 cloves garlic, finely minced

2 shallots, finely minced

1 tablespoon sesame oil

1 tablespoon prepared Chinese mustard

2 tablespoons Chinese black bean-garlic paste

1egg, lightly beaten

2 tablespoons soy sauce

24 pcs Gyoza wonton wrappers, cut into 3” rounds

Vegetable oil to cook

For the Hot & Sour Broth

100 grams Cervena Denver Leg meat trimmings

2 tablespoons ginger, rough chop

4 cloves garlic, rough chop

2 shallots, sliced into thin rings

2 lemongrass stalks, pounded lightly and rough chopped

1 liter chicken stock

2 Kaffir lime leaves

1Thai chili, quartered

Fish sauce to taste

Lime juice to taste

For the Garnish

½ cup shiitake mushrooms, thinly sliced

2 tablespoons garlic chives, cut in 1 cm lengths (optional)

2 tablespoons cilantro leaves, picked

2 tablespoons Thai basil leaves, picked

 

4 oz Cervena Denver Leg meat trimmings

2 tablespoons ginger, rough chop

4 cloves garlic, rough chop

2 shallots, sliced into thin rings

2 lemongrass stalks, pounded lightly and rough chopped

1 quart chicken stock

2 Kaffir lime leaves

1Thai chili, quartered

Fish sauce to taste

Lime juice to taste

For the Garnish

½ cup shiitake mushrooms, thinly sliced

2 tablespoons garlic chives, cut in ½ inch lengths (optional)

2 tablespoons cilantro leaves, picked

2 tablespoons Thai basil leaves, picked