Sesame Venison Dumplings

• 250g minced venison
• 50g chopped green cabbage
• 10g spring onion
• 3 cloves grated garlic
• 1 inch grated ginger
• 5 tbsp soy sauce
• 5tbsp sesame oil
• 1tsp sesame seed 
• 1tbsp sugar or honey
• 2tbsp fish sauce
• 2tbsp crushed black pepper

Method:

Dumplings:

1. In a large bowl, mix all the ingredients for the filling together until well combined. It is better to let the mixture sit for 30 minutes to overnight, but you can use it right away if necessary.

2. Fill each wrapper with a tablespoon of filling. Close each one into a half-moon, making sure there are no air pockets. If the filling spills through the ends as you seal them just start over again. If the wrappers are dry, get a little bowl of cool water and wet half of each wrapper circle with the water; this will help it seal tightly.

3. Set each finished dumpling on a baking sheet.

To cook:

4. Get a large, non-stick frying pan out and heat about 2 to 3 tablespoons of sesame oil over medium-high heat. When the oil is hot, about a minute or two, lay the dumplings down in one layer. Fry like this 1 to 2 minutes, until the bottoms are browned.

5. Add enough water to come up about 1/4 inch. Have a lid ready. Turn the heat down to medium, cover the pan and cook for 1-2 minutes. After 2 minutes, move the lid partway off the pan to let steam escape. Cook 2 more minutes, then remove the lid entirely. You will soon hear the cooking change from boiling to sizzling -- that's ready. Serve immediately with Chef Sham Hoi Sin Sauce or soy sesame ginger sauce.