We tried these the other night and they were fantastic! Definitely going to be a new staple in our wild game cookbook. My only complaint is the list of ingredients isn’t going to be easy to come by for our Alaskan friends. 🙁
1 package of dumpling skins
1 /1/2 pound elk burger
3 stalks green onions, cut into 2 inch sections
2 tablespoons soy sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)
Dumpling paste: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
1 teaspoon Asian chili sauce
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar
In a food processor, add the elk and green onions and pulse several times. In a large bowl, combine the elk/green onion mixture with soy sauce, salt, cornstarch, ginger, rice wine. Mix well.
Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.
When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium- heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings.