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21 responses to “Venison Potstickers”

  1. mike

    what a cowinkiedink…. was just going to message you a question about making Duck gyoza’s. no fat in the ground meat? and freezable before any heat hits them?

  2. Christine

    Oh, how I love potstickers! When I first began making them, I did it the way you’ve described. Fry and then simmer in some water (grotesque understatement for your excellent culinary explanation of the process). I ran into a problem when it came to cleaning the pan in between batches and because I’m a hack, neglected to do so and then the last ones out were never quite right. Since then, I’ve always just cooked them atop cabbage leaves in bamboo steamer baskets like they were dim sum. My family doesn’t know any better, so we horse them down 4 servings at a time. The wrappers I buy in the store are always stale and break when I’m folding, so I really appreciate the recipe. I’m curious, could I use a pasta roller instead of tortilla press or is it too sticky for that? Any recipes for Japanese soba noodles? Happy Chinese New Year, Hank! And thanks for this recipe. I’m excited to give it a try with our own ground pork.

  3. Maria

    How excited am I right now? Very! I’ve been wanting to make my own wrappers but haven’t found a recipe yet. And I hadn’t thought to use our venison for the filling. Can’t wait to try this out. Gotta get a tortilla press, though, which has been on my wish list. Now I have more incentive. Thanks for the awesome recipes. Love your blog.

  4. Food for Hunters

    Hey…I like Costco potstickers.

  5. Eva

    That’s gonna be my dinner 🙂 maybe I’ll go for the vegetarian variaty. One question, what is the approximate diameter of one cicle?

  6. E. Nassar

    This looks fantastic. Yet another great use for the ever versatile tortilla press! Other things I use mine for include empanada dough and another cross-cultural application, to make evenly thick perfect rounds for cannoli pastry.

  7. Andrew

    I did almost this exact recipe with Canada Goose and it turned out great.

  8. Jocelyn

    Oh wow, Hank, THANK YOU for using the phrase “Lunar New Year” instead of “Chinese New Year!” Drives me freaking crazy that people seem to not know, or to disregard, the fact that plenty of other Asian countries celebrate the lunar new year as well. Also, hooray potstickers!

  9. Jenn@slim-shoppin

    I’ve made pot stickers before – and like you said “who doesn’t love a potsticker?” but I never would have thought of a tortilla press – that is a great idea. And I love how you browned the bottom – amazing!

    Now I want to go make some!

  10. Sam

    Made these and took them to a party where a young lady from a Chinese family excitedly sought me out to tell me how good they were and all about how her and her family just celebrated the Lunar New Year with dumplings. I gave all credit to the recipe, great job! Also, the party was in Chapel Hill, NC and you wouldn’t have expected the warm reception venison got among the (mildly) snobby pursuers of higher education. I doubt many of the party goers frequent HAGC but it is because of smart outlets like this that more and more folks are recognizing hunting as the ultimate sustainable free range source of meat so again, great job!

  11. Cook The Books! Chinese Porkstickers « local kitchen

    […] website a bit, but nothing jumped out at me. Finally, Hank Shaw came to my rescue with his venison potsticker recipe, adapted from Asian Dumplings. […]

  12. Peter S.


    I made Venison Potstickers for a game dinner that my duck hunting buddies and I put together this past weekend. I made a half-sheet of them for the eight of us following your recipe and everyone raved about them. The sauce is a fantastic accompaniment. I had no idea they were so easy to make! I’ll never have to buy a frozen potsticker again, and I now have a “can’t miss” game dish to share with all those folks who “don’t like the taste of wild game”.

    Thanks, Hank! Hey when’s the Duck book due out?

  13. Alle lieben Potstickers | Kochpoetin – In jedem Gericht ein Gedicht

    […] (Guoti) machen wollte. Das Rezept dazu hatte ich bereits Anfang Februar bei Honest Food gesehen und notiert. Hinzu kam, dass ich noch nie welche gegessen habe und alle Welt unglaublich […]

  14. Tim

    I made these tonight, never made such a thing. They turned out great but were very very potent of Ginger. Did I do something wrong, used 2 TBS fresh minced root.

    Thanks TIM

    PS any other easy ground venison recipes? We eat it 3-4 times a week.

  15. Scott Wood

    I made these tonight. Your instructions on the frying/steaming were spot on, and the sauce is great. Yet another great thing to do with venison burger. Thanks.

  16. Booger

    I was wondering if anyone had thought to use venison ina pot sticker recipe, decided to google it, whala, up you popped. wondering if you ever substituted lea&perrins for soy in stuffing? I love venison w/lea&perrins. Gonna try this when I get more gr venison!! Thanx!!

  17. Recipe roundup | SterlingFink

    […] Venison Potstickers from Hunter Angler Gardener Cook. OH. MY. GAWD. I put this recipe off for weeks, despite having all the ingredients on hand – including the ground venison – because I was intimidated by the very idea of pot stickers. So many folks online whinge about the impossibility of working the dough. making the pleats, doing the steaming . . . and either they all suck or I have a superpower, because I found it all pretty straightforward. This is one of those recipes that seems difficult because it is very involved. There is a lot of hands-on time but nothing about it is difficult, at least in my experience. Hank Shaw, the recipe’s inventor, uses a tortilla press to make his pot sticker wrappers. I used the pasta attachment of my beloved KitchenAid. If you have access to an Asian market you can buy them pre-made.(Wonton and egg roll wrappers are too thin and crispy. They will not give you the toothy, doughy, dumpling effect that is essential to gyoza.) Once filled and pleated they scorch (yes) and steam in a plain old lidded skillet on the stove top – no bamboo basket required. But all that matters is the result: uuuuuuuuuuughhhh. I made about 30 pot stickers. We ate them all in one sitting. They are de-li-cious. And I mean fancy-restaurant-you-only-go-to-once-a-year delicious. The filling is savory and the wrappers pleasantly gummy (though caramelized on the bottom) and the dipping sauce is tangy and so packed with raw garlic and ginger that it’s zing is almost spicy. If you don’t have venison on hand Mr. Shaw says any dark meat – including duck – will work. I will try bison next time! […]

  18. Tucker

    I plan on making these for a large number of people (100-120 potstickers will be needed). Anyone have an opinion on how these would keep for 30-45 minutes after cooking, say in a chafing dish? Would they still be good?

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