Venison Gyoza
I am used to calling these by their Japanese name - gyoza, but you may know them as potstickers, Chinese dumplings, or possibly mandu. Dragon King absolutely loves them and can eat a whole plate himself. I am always trying to come up with new and creative ways for us to eat venison, since we have quite a bit of it.
For my first excursion with these, I decided to make it really simple. Fairy Princess absolutely loved them this way. Dragon King liked them quite well, but I think he was looking for that similar taste as what he usually gets in an Asian restaurant So, next time I am definitely going to add some green onion and minced ginger. I think my husband and I will like them that way better too. Obviously, rather than venison, you can use beef, pork, shrimp, tofu ... what ever you like!
Venison Mixture
1 pound ground venison
1 beaten egg
a handful of bread crumbs
garlic salt to taste
(diced green onion and minced ginger will spice it up a bit - but Fairy Princess loved this planer and meaty taste)
Just place a small spoonful of your mixture into the center of the potsticker. Moisten your finger with water and drag it around one half of the outer circle. Then just fold over the wrapper. Once folded pinch/pleat one side of the crescent and the flip it over and pinch/pleat the other side. (You can see the pleats in the top picture). Surprisingly, to me - I was able to make these in about 20 minutes. It doesn't take long at all. I then pan fried them.
Dipping Sauce (these are to taste and approximate measurements)
2 T soy sauce
2 drops of sesame oil (and/or chili oil)
1 t of rice vinegar (not distilled or cider - it won't be the right taste)
My kids just like plain soy sauce.
Dragon King rates this as a 4.5 - we will try the ginger and green onions next time.
Fairy Princes rates this as a big 5!
Please let me know if you try them!
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