Wild Venison, Ginger and Cabbage Dumplings

Ingredients

• 350 g wild venison mince
• 200 g white cabbage, very finely shredded
• 3 spring onions, finely sliced
• 15 g ginger, finely grated
• 2 garlic cloves, finely grated
• 25 ml rapeseed oil
• 30 ml reduced-salt soy sauce
• 10 ml toasted sesame oil
• 30 round ready-made dumpling wrappers, about 250 g, thawed in the fridge if frozen
• 20 ml rice vinegar
• 10 g honey
• 200 ml water, plus a little for sealing

Method

1. 1

   Heat 10 ml rapeseed oil in a wide pan. Cook the cabbage for 4 minutes, then add mince and cook for 8 minutes, breaking it very finely. Add ginger, garlic, two-thirds of the spring onion, 15 ml soy sauce and 30 ml of the measured water.

2. 2

   Cook for 3–4 minutes until the filling is fairly dry. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes. Stir in sesame oil, then spread in a shallow bowl for about 10 minutes to stop steaming.

3. 3

   Lay a few wrappers on a board, keeping the rest covered. Put a heaped teaspoon of cooked filling in the centre, wet the edge with water and fold into a crescent, pressing firmly to seal. Repeat to make about 30 dumplings.

4. 4

   Mix the remaining soy sauce with vinegar, honey and 20 ml of the measured water in a clean bowl for dipping. Add the remaining spring onion.

5. 5

   Heat a little of the remaining rapeseed oil in a lidded non-stick pan. Add a single layer of dumplings and fry for 2 minutes until the bases begin to colour. Add half the remaining measured water, cover promptly and steam for 5–6 minutes. Uncover and cook for 1–2 minutes until the water has evaporated and the bases are golden.

6. 6

   Repeat with the remaining dumplings, oil and water, using two pans for the stated cook time. Check a dumpling from each batch is piping hot in the middle, reaching 70°C for 2 minutes. Serve immediately with the dipping sauce.