Susie Jimenez’s Asian/Latin Fusion Elk Dumplings
To avoid your dumplings sticking to your steamer basket, use banana leaves or lettuce on the bottom of the steamer, and then add your dumplings. You can also use parchment paper in a pinch. Any ground wild game will work for this recipe – the leaner the better! And go easy on that fish sauce. If you know fish sauce, you know a little goes A LONG WAY.
Susie Jimenez’s Asian/Latin Fusion Elk Dumplings
Ingredients
- 1 lb ground elk or other venison
- 3 T ginger zest
- 3 garlic cloves chopped
- 1/4 cup chopped cilantro
- 1 shake from fish sauce bottle
- 1 shallot diced
- 1 jalapeño diced
- 1 Tablespoon dijon mustard
- 1 package wonton wrappers
- Dipping Sauce
- 1 cup soy sauce
- 1/4 cup lime juice zest the limes and include in mixture
- 1 tablespoon whole grain mustard
- 1 tablespoon siracha asian aisle
Instructions
- Mix all ingredients except wonton wrappers and season with salt and pepper.
- Grab a bowl of water and a sheet tray lined with paper towels along with your wonton wrappers and mix.
- On a wonton wrapper place a ball of the mixture and wet the outer parts. Form a purse with it or a triangle. The water will seal the wrapper. Place it on the sheet pan and continue until you are done with all the mixture and wrappers.
- Steam for 3-4 minutes per batch or until the wrappers are soft.
- You an also place them in a medium heat skillet lined with oil and pan sear until each side is golden brown.
- Mix your dipping sauce above and serve on the side immediately.