Recipe?
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So this will make a large batch:
2 lbs ground venison
1 lb ground pork
3 cups shredded cabbage
1/4 cup diced cilantro
1/4 cup diced basil
3 tbs fish sauce
6 cloves garlic diced
3 tbs grated fresh ginger
4 teaspoons sesame oil
1 teaspoon white pepper
(this is more of a Vietnamese inspired dumpling, if you want a more Korean dumpling, omit the cilantro, basil and fish sauce and add shiitake mushrooms and hoisin sauce instead)
120 wraps
Place a heaping teaspoon in the center, rub water along the edge and press.
The extras will freeze well, dust parchment paper with a bit of corn starch so they don't stick
To cook:
Pour about 1 tbs sesame oil and spread on the bottom of a 12 in pan. Place a single layer of dumplings on the pan. Pour 1 cup of boiling water (having a tea kettle helps) on the dumplings and turn on the burner to high heat. When the water returns to a boil cover and start a timer for 8 min, and reduce heat to med/high. When 8 min are up uncover and continue to cook until the water is evaporated and the dumplings are golden brown, turn once to sear the other side and serve.
