• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • Grumpy's Honeybunch Recipes
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Venison Recipes

    Venison Potstickers - Pan Fried Dumplings

    Published: Nov 4, 2012 Last updated: Apr 24, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    705 shares
    • Facebook
    • Twitter
    Pan fried dumplings made with a ground venison meat filling make a delicious appetizer to serve to family and guests
    Featured image for venison potstickers.
    Venison Pot Stickers

    Venison Potstickers are a great way to make pan fried dumplings using ground venison for the meat filling. These Chinese dumplings are loved by so many and are one of the favorite appetizers to get when buying take out.

    Potstickers make great appetizers to any Chinese meal you may serve, and are perfect for game day parties and other celebrations where appetizers are served.

    Three Venison Potstickers that are steamed pan fried dumplings on a white tray with soy dipping sauce.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 🙋 FAQ's
    • 📚 Related Recipes
    • 🍽 Serve with…
    • 🏫 The last word
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    ✔️ It is a great recipe to try when looking for venison recipes to make other than burgers!

    ✔️ Pan-fried dumplings have great crispy bottom with soft sides from being steamed, making them.

    ✔️ Venison potstickers are so easy to make and making your own is so much more satisfying than takeout.

    🥘 Ingredients

    Napa cabbage

    Ground venison

    Fresh ginger

    Green Onions

    Garlic cloves

    Carrots

    Toasted sesame oil

    Large egg

    Soy Sauce

    Dumpling wrappers

    Sunflower oil

    Dumpling wrappers on a wood surface.

    🔪 Instructions

    To prepare the venison filling

    1. In a large bowl, toss together the cabbage and ¾ teaspoon salt; set aside for 30 minutes.
    2. 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.
    3. 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 venison potstickers

    1. 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.
    2. 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.
    3. 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 steam the pan fried dumplings

    1. 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).
    2. 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.
    3. 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).
    Potsticker wrappers with the meat filling in the center before folding.

    🥄 Equipment

    Large frying pan with a lid

    Mixing bowls

    Tablespoon

    🥫Storage

    Store any leftover venison potstickers in an airtight container in the fridge up to 3 days and in the freezer up to 3 months.

    📖 Variations

    • Substitute ground turkey, pork, or chicken for the ground venison
    • Use any ground wild game meat in place of the deer meat.

    💭 Tips

    • Crumble the ground venison with your fingers to break it up when adding it to the mixing bowl, this will help when mixing other ingredients into it.
    • To reheat venison potstickers, place on a parchment lined baking sheet and bake at 350 degrees for 5 minutes, turn potstickers and bake another 7-10 minutes until hot.
    Uncooked dumplings on a tray.

    🙋 FAQ's

    Can you use a food processor to mix the filling?

    Yes, but use the processor on the pulse setting so the meat is not overworked.

    📚 Related Recipes

    Spicy Asian Venison Bowl

    Venison Street Tacos

    Venison Satay with Peanut Sauce

    Thai Basil Venison

    🍽 Serve with…

    Serve these pan fried dumplings with a sweet chili dipping sauce or soy sauce. These make great party appetizers served alongside crab rangoon and air fryer egg rolls.

    Three pan fried dumplings on a white plate with dipping sauce.

    🏫 The last word

    Chinese dumplings are made with a thin flour wrapper and are filled with meat. They are generally fried in a skillet until the bottom is golden brown, then water is added and the skillet is covered with a lid to create steam. Hence the steamed fried dumplings.

    Dumpling wrappers are very easy to find in the grocery stores and wonton wrappers make a good substitute if you have a hard time finding them dumpling wrappers. You can also try your hand at making your own dumpling dough if you are so inclined, however I find it much easier to buy the wrapper.

    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!


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for venison potstickers.

    Venison Pot Stickers

    Shelby Law Ruttan
    Pan fried dumplings made with a ground venison meat filling make a delicious appetizer to serve to family and guests
    4 from 4 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 30 mins
    Cook Time 10 mins
    Total Time 40 mins
    Course Appetizers
    Cuisine Fusion
    Servings 30 potstickers
    Calories 320 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 cups Napa cabbage , finely chopped
    • ¼ 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 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).

    Nutrition

    Serving: 3potstickersCalories: 320kcalCarbohydrates: 39gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 37mgSodium: 1197mgFiber: 1gSugar: 2g
    Keyword Pan Fried Dumplings, Venison Potstickers, Venison Recipes
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Venison Recipes

    • 57 Easy Air Fryer Recipes - Appetizers to Dessert
    • Spicy Asian Venison Bowl
    • Spicy Poutine Potato Skins
    • Venison Street Tacos

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Merrideth

      August 13, 2018 at 2:46 pm

      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.

      Reply
      • Shelby

        August 13, 2018 at 4:10 pm

        Yay! I hope you will love it, please do let me know how they turned out for you. 🙂

        Reply
    2. Ruth Daniels

      November 05, 2012 at 1:52 pm

      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.

      Reply
    3. The Mom Chef

      November 04, 2012 at 12:24 pm

      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.

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Keto Chicken Nuggets with Canned Chicken
    • Baked Red Snapper Recipe with Garlic Topping
    • Air Fryer Roast Beef with Herb Crust
    • Hot Fireball Apple Cider Toddy
    • Crockpot Venison Stew - Warm and Hearty
    • Mom's Rhubarb Sauce

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    705 shares