Hunting season means a freezer filling up with ground venison, and Venison Potstickers are one of my go-to ways to use it before it turns into burgers for the tenth time. These pan-fried dumplings come together in one bowl and one skillet - a good weeknight project or a make-ahead app for the next gathering.
What You'll Find in This Post:
- Telling wontons from potstickers.
- Picking the right wrapper (and a swap if you can't find one).
- Freezing a batch, cooked or uncooked for later.
- Getting that crispy bottom every time.
Jump to:
Why You'll Love This Recipe
- The bottoms turn crispy while the tops stay tender from steaming, so you get both textures in one bite.
- They're more satisfying than takeout, and you know exactly what's going into the filling.
- A batch freezes well, so you can make extra and always have some ready to fry up later.
Wontons vs. Potstickers
Potstickers and wontons both start with a thin dough wrapper and a meat filling, but they're not the same thing. Potstickers use a rounder, thicker wrapper that gets pleated and sealed, then pan-fried on one side before a splash of water steams it the rest of the way - that's what gives you the crispy bottom and soft top.
Wontons use a thinner, square wrapper and are usually boiled or dropped into soup instead of fried. If you can only find wonton wrappers, they'll work here too - see Substitutions below.
Key Ingredients
- Ground Venison - the protein base; it's lean, so the egg and sesame oil in the filling help keep it moist and bound together.
- Napa cabbage - adds moisture and crunch into the filling; salting and squeezing it first keeps the potstickers from turning soggy inside.
- Fresh ginger and garlic - the built-in flavor base for the filling, no extra sauce needed.
- Green onions and carrots - add color and a little sweetness against the venison.
- Toasted sesame oil - brings the nutty flavor that makes this taste like a dumpling, not just seasoned meat.
- Soy sauce and egg - soy sauce for salt and depth, egg to bind the filling.
- Dumpling wrappers - found in the refrigerated section near the tofu at most grocery stores.
- Sunflower oil - for pan frying; a neutral oil with a high smoke point.
How to Make Venison Potstickers
To prepare the filling, salt and squeeze the cabbage to remove excess moisture. Then mix it with the remaining filling ingredients until combined.
When folding the potstickers, spoon the filling into each wrapper, fold into a half-moon, and pleat the edge to seal.
Pan-fry the bottoms in hot oil until golden, then add water and cover to steam until crisp and cooked through.
Substitutions
- No dumpling wrappers? Wonton wrappers work as a stand-in.
- Ground venison -> ground turkey, pork, chicken, or any other ground wild game you have on hand.
- Sunflower oil -> Any neutral, high-heat oil like vegetable or avocado oil.
Top Tips
- Crumble the ground venison with your fingers as you add it to the bowl - it breaks up more evenly than mixing in a solid clump.
- Squeeze the cabbage dry before mixing it in; skipping this is the most common reason the filling turns watery.
- Keep unused wrappers covered with a damp towel while you work - they dry out and crack fast.
Serving Suggestions
Serve venison potstickers with a sweet chili sauce or plain soy sauce for dipping. These make a solid tailgate or hunting-camp appetizer alongside crab rangoon or air fryer egg rolls, and hold up well on a table next to other finger foods all through fall and winter.
Storage and Reheating
Store leftover venison potstickers in an airtight container in the fridge up to 3 days.
To freeze, you've got two options: freeze them cooked in a single layer until solid, then transfer to a freezer bag for up to 3 months, or freeze the assembled, uncooked potstickers the same way and fry them straight from frozen when you're ready, adding a few extra minutes to the cook time.
To reheat cooked leftovers in the oven, place them on a parchment lined baking sheet and bake at 350°F for 5-7 minutes, then flip and bake another 7-10 minutes until hot through.
To reheat in the air fryer, run them at 350°F for about 5 minutes, shaking the basket halfway through, until they're crisped back up and hot in the center.
Frequently Asked Questions
Yes, but use the pulse setting so the meat doesn't get overworked.
Usually one of two things: the pan wasn't hot enough before the wrappers went in, or too much water was added for steaming. Give the oil a minute to heat first, and stick to the water amount in the recipe.
Related Recipes
Venison Satay with Peanut Sauce
The last word
The most work with these Venison Pot Stickers comes with the assembly. Mixing the meat and cooking these are a snap. It's just a little time consuming putting them together - although it is not hard and well worth the effort! I'm very glad I tried these and I won't hesitate to make them again!
When you make these venison pot stickers, please comment below and leave a rating, letting me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
📖 Recipe
Venison Potstickers - Pan Fried Dumplings
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Ingredients
- 2 cups Napa cabbage , finely chopped
- ¾ teaspoon salt
- ⅓ pound ground venison
- 1 tablespoon fresh ginger minced
- 2 scallions thinly sliced
- 2 large garlic cloves minced
- 2 tablespoons carrots finely grated
- 2 teaspoons toasted sesame oil
- 1 large egg
- 1 tablespoon water
- 1 tablespoon Soy Sauce
- 30 dumpling wrappers
- ¼ cup sunflower oil
Instructions
To prepare the filling
- In a large bowl, toss together the cabbage and ¾ teaspoon salt; set aside for 30 minutes.
- Transfer the finely chopped cabbage to a clean dish towel or cheesecloth and twist to squeeze out as much water as possible. Wipe the bowl clean, then return cabbage to it.
- Add the ground venison, ginger, carrots, scallions, and garlic; stir to combine. Add soy sauce, sesame oil, and egg, to cabbage-venison mixture. Stir to combine. Set aside.
To make the potstickers
- On a dry surface, lay out 1 dumpling wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1-½ teaspoons venison mixture into center of the dumpling wrapper; then moisten halfway around the edge of wrapper with a wet finger. Fold wrapper over moistened half to form open half-moon shape.
- To seal, using thumb and forefinger of one hand, form 6 tiny pleats along un-moistened edge of dumpling wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle.
- Stand the potsticker seam-side up, on a baking sheet lined with parchment paper and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
To fry and steam the potstickers
- In a large frying pan, over medium heat, heat the oil until hot but not smoking. Remove the pan from the heat and arrange pot stickers in a tight circular pattern standing up in oil (they should touch one another).
- Cook the potstickers uncovered, until bottoms are pale golden, 2 to 3 minutes. Add ½ cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
- Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. With slotted spoon, remove potstickers from skillet and serve warm with soy dipping sauce (if desired).
Merrideth says
Yours turned out fantastic! I can't wait to make these. My brother girlfriend is Chinese and loves sharing her Chinese cuisines with us, including potstickers! I can't wait to see what she thinks of these! It's a mix of both worlds. Love it! Thanks for sharing.
Shelby says
Yay! I hope you will love it, please do let me know how they turned out for you. 🙂
Ruth Daniels says
This would be a perfect pasta to share with Presto Pasta Nights. There's only this week and next week before it closes up shop forever. I do hope you join in the fun before it's too late.
The Mom Chef says
I'd made pot stickers once before. They are not easy and mine didn't't turn anywhere near as gorgeous as yours are. Wow.