Venison Dumplings w/ Plum Chilli Sauce

January 31 2025, by Ann Wolki
4 min reading time

Mr Wolki is a massive fan of dumplings, he would eat them daily if he could! This venison version is a tasty alternative to pork or chicken. Paired with the plum chilli sauce you'll soon find them on the dinner rotation. Don't be put off by folding dumplings, practice makes perfect and their shape does not affect the flavour!

The Recipe

500g Wolki Farm Venison mince	Dipping sauce:
1 large or 2 small spring onions	1/4 cup organic soy sauce
1 teaspoon grated ginger	1 tablespoon plum jam
1 teaspoon chilli paste * see notes	1 teaspoon Wolki Farm honey
1 teaspoon plum jam	1 teaspoon chilli paste
2 teaspoons organic soy sauce
Wonton wrappers, 30-40

Method

Chop off the roots of the spring onion and finely slice them, I used all the whites and 3/4 of the tops (green part).
In a mixing bowl place the venison mince, chilli, grated ginger, spring onions, jam and soy sauce. Use a fork to break up the mince and mix all the ingredients together.
Use a chopping board and lay out single wonton wrappers to cover the board. Use a teaspoon to spoon roughly 1-2 teaspoons of mix into the middle of the wrapper.
Fill a cup or bowl with 1cm of water. Dip your finger in and then wet 2 sides of the wrappers along the edge to create a V shape. *see photo below.
Fold over the dry corner to the wet corner and then press the edges together to crimp the wrapper together. Try line all the edges up to have a better seal, if any mince mixture is under the seal it will release it in cooking. Just move the mince out of the way and re seal it with extra water if needed.
Grab the two longest points of the dumpling in each hand and bring them together and fold the point over just slightly to crimp it together. You can add a little bit of water to the corners to help them stick together.
To make the dipping sauce add all the ingredients together in a bowl and whisk with a fork to combine.
Heat a stainless steel fry pan to medium heat and add in 1 tablespoon lard or tallow. Add in the dumplings bottom side down, just enough to fill the fry pan. Place a lid on top.
After 3 minutes check the dumplings, if the wrappers are starting to look soft add in 1/4 cup water and return the lid. This helps to steam them while cooking.
After another 1-3 minutes check the dumplings and they should all be an even colour and look soft. You can take the lid off and cook for a further 1-2 minutes to allow the water to evaporate and the bottoms get a bit more crispy.
Use a spatula to remove them from the fry pan and continue cooking the rest of the dumplings.
Serve with dipping sauce.