Ingredients
Servings
4
- FILLING -----------------------------------
- 250 g venison mince
- 75 h shiitake mushrooms
- 2 shallots
- 2 garlic cloves
- 1 Tbsp ginger root
- 3 thai chilli, finely minced
- 1 Tbsp black bean paste
- 2 Tbsp hoisin sauce
- 1 Tbsp coriander stems, chopped
- 2 spring onion
- DUMPLING -------------------------------
- 20 round gyoza or dumpling wrappers
- 1 egg, beaten
- sesame oil
Toppings
toasted sesame seeds
80 ml ponzu dipping sauce
Servings
4
- FILLING -----------------------------------
- 250 g venison mince
- 75 h shiitake mushrooms
- 2 shallots
- 2 garlic cloves
- 1 Tbsp ginger root
- 3 thai chilli, finely minced
- 1 Tbsp black bean paste
- 2 Tbsp hoisin sauce
- 1 Tbsp coriander stems, chopped
- 2 spring onion
- DUMPLING -------------------------------
- 20 round gyoza or dumpling wrappers
- 1 egg, beaten
- sesame oil
Toppings
toasted sesame seeds
80 ml ponzu dipping sauce
Finely chop and sauté the shiitake mushrooms with the shallots, garlic, ginger and finely minced Thai chilli. Add the black bean paste and hoisin sauce. Cool and mix with chopped coriander stems, spring onion and then the venison. Place into a gyoza round and fold and seal with egg wash.
Heat a non-stick pan with a little sesame oil and brown the bottoms. Add ¼ cup of water to pan and cover to steam for 2 minutes.
Serve with toasted sesame seeds and a ponzu sauce for dipping.
Ingredients
