These little Venison Gyozas were on our summer Light Bites menu and were really popular.
They are a steamed dumpling that originated in China, where they were called zhao ji. The Japanese took the idea a little further, calling them gyoza. There are many forms of steamed Asian dumplings to try. These ones are dairy free and the recipe makes six dumplings.
- 2 shitake mushrooms, soaked in boiling water for an hour, then finely diced
- 1 small onion – finely diced
- 2 cloves garlic – finely diced
- 1 tsp minced chilli
- 1 tbsp hoisin sauce
- 1 tsp black bean paste
- small handful coriander
- 1 spring onion – finely chopped
- 100gm venison mince
- 1/2 tsp each salt and white pepper
- 6 round dumpling wrappers
- 1 egg – beaten
- 2 tsp sesame oil
- 1/2 cup water
- Saute the onion, garlic, mushroom and chilli till soft.
- Add the black bean paste and hoisin sauce. Saute for 2 minutes then remove from the heat.
- Add the spring onion, coriander and venison, combine well and chill till needed.
- Place the dumpling wrappers on a flat surface, divide the venison mince mix into 6 portions and place one on the centre of each wrapper. Moisten the edge of each wrapper with beaten egg, then hold it in one hand and fold up the edges to seal, crimping with your fingers. Repeat with all of them.
- Fry them gently in the sesame oil to brown (1-2 minutes), then add the water, cover, and steam for a further 3 minutes to cook through.
- Arrange on a rectangular plate, sprinkle with chopped spring onion and crispy shallots and serve with a citrus and ginger soya sauce.