Venison Dumplings | MeatEater Cook

Name: Venison Dumplings | MeatEater Cook
Ingredients: Dumpling Dough; 3 cups all-purpose flour; • About 1 cup cold water; • ½ tsp. salt; Filling; • 300 grams ground venison; • 1 medium leek, finely chopped; • 1 medium zucchini, grated; • 2 medium carrots, grated; • 1 egg, beaten; • 2 tbsp. soy sauce; • 1 tbsp. oyster sauce; • 1 tsp. salt; • ½ tsp. white pepper; • ¼ cup ginger scallion water (2 green onions, finely chopped, 1 tablespoon ginger, grated in cold water, then strained); • 1 tablespoon Sichuan peppercorn oil

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I recently teamed up with fourth-generation chef, Linda Huang of Hummingbird Kitchen to learn some basics of Chinese cooking. She taught me how to make traditional stir fry using mule deer along with...

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Ingredients

Dumpling Dough
3 cups all-purpose flour
• About 1 cup cold water
• ½ tsp. salt
Filling
• 300 grams ground venison
• 1 medium leek, finely chopped
• 1 medium zucchini, grated
• 2 medium carrots, grated
• 1 egg, beaten
• 2 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1 tsp. salt
• ½ tsp. white pepper
• ¼ cup ginger scallion water (2 green onions, finely chopped, 1 tablespoon ginger, grated in cold water, then strained)
• 1 tablespoon Sichuan peppercorn oil