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.
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❤️ 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
🔪 Instructions
To prepare the venison 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 venison 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 steam the pan fried dumplings
- 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).
🥄 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.
🙋 FAQ's
Yes, but use the processor on the pulse setting so the meat is not overworked.
📚 Related Recipes
Venison Satay with Peanut Sauce
🍽 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.
🏫 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!
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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!
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📖 Recipe
Venison Pot Stickers
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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).
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.