Venison Potsticker Dumplings
February 11, 2013 | Updated October 27, 2020
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Potstickers are the Chinese dumplings Americans love most. I don’t know anyone who doesn’t like potstickers — even bad, Costco potstickers, which can be pretty gummy. You eat them and you say to yourself, “Damn, these are pretty gummy… but hey, at least they’re potstickers!” It’s a dumpling thing.
I’ve made a lot of potsticker recipes over the years, but always with store-bought wrappers. After all, the wrappers are super-easy to find in supermarkets, and they work just fine. It was not until I bought my friend Andrea Nguyen’s book Asian Dumplings that I learned how to make the wrapper by hand.
It is not only easier than I thought, but the result is markedly different from store-bought.
What a handmade potsticker wrapper has that a store-bought one doesn’t can be summed up in a word: flexibility. First off, handmade dough is a lot more pliable than store-bought. Secondly, handmade wrappers are not all the same width — which, as we will see, if vital for a good potstickers recipe.
Andrea’s technique for wrapper-making requires an odd, cross-cultural bit of equipment: a tortilla press. Yeah, she lives just down the road from me in the Bay Area, where we have lots of Asians and Mexicans, so it’s a natural!
The press helps you make perfect circles of dough, which you then roll thin with a handmade roller — a short piece of a wooden dowel about 1/2 to 1 inch thick. (You can buy thick dowels at your nearest home improvement store.)
The result is really cool: The wrapper is thick where you crisp it up — the “potsticker” part — because it needs to be to not break. And the wrapper is thin where you seal it, which keeps the pleated edges dainty. Brilliant, really.
As for the filling, it is straight from Andrea’s potstickers recipe, although I used wild onions and venison instead of ground beef and green onions. Any ground meat will work here, or if you are a vegetarian, use minced mushrooms.
Once you makes these dumplings, you can freeze them on a baking sheet until solid, then fill freezer bags full of them. They will keep for a few months that way. But beware: I made a batch that says it’s good for 4 people, and Holly and I ate them all at one sitting.
Gluttonous? Maybe. But that should tell you how good they are.
Venison Potstickers, Chinese Dumplings
Ingredients
SAUCE
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar or Chinese black vinegar
- 1 hot chile, minced
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 teaspoon sugar
- 2 tablespoons sesame oil
FILLING
- 3/4 pound ground venison, duck or other meat
- 3/4 cup Chinese chives, green onions or other wild chive-like green onion
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/4 cup chicken stock or water
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons sesame oil
WRAPPERS
- Either 30-36 store-bought potsticker wrappers or:
- 2 cups all-purpose flour, about 10 ounces
- 3/4 cup hot water
Instructions
- Mix all the ingredients for the sauce together and let sit at room temperature while you make everything else.
- 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.
- Fill each wrapper with a scant tablespoon of filling. Close each one into a half-moon, making sure there are no air pockets. It is probable that some of the filling will squirt out the ends as you seal them -- this is normal, just drop it back into the bowl with the rest of the filling. 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.
- Pleat the edges: I usually start from the center and do 3 pleats on the left of the dumpling, then another 3 on the right of the dumpling, As you make the pleats, settle the dumpling on your work surface so it sits flat. You will need this flat surface to get a nice crispy bottom to your potsticker. Set each finished dumpling on a baking sheet lined with either parchment or a little semolina flour or corn meal.
- To cook your potstickers, get a large, non-stick frying pan out and heat about 2 to 3 tablespoons of vegetable oil (I use peanut) over medium-high heat. When the oil is hot, about a minute or two, lay the potstickers down in one layer; they can touch each other. Fry like this 1 to 2 minutes, until the bottoms are browned.
- Add enough water to come up about 1/4 inch. The pan will sputter and spit, so have a lid ready. Turn the heat down to medium, cover the pan and cook for 6 minutes. After 6 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 your cue they are done. Serve immediately.
To Make Wrappers
- Put the flour in a large bowl and make a well in the center. Boil some water, turn off the heat and pour in a healthy 3/4 cup of the water into the well you've made in the flour (when I mean "healthy" I mean to err on more water, not less). Stir the mixture with a fork until it gets shaggy, then knead with your hands (the dough will not be too hot to handle) for a few minutes, until it is smooth and elastic. Put the dough in a plastic bag and let sit on the counter for at least 30 minutes and up to 2 hours.
- Roll the dough into a thick snake and cut it in half, then in half again. Put the three pieces you are not using back in the plastic bag.
- Roll the snake you are working with until it is about 1-inch thick. Cut it into 8 disks. Use your hands to return each disk to a nice cylinder. If the dough is tacky, dredge it lightly in a little flour.
- Open your tortilla press. Put the cylinder between two pieces of plastic or wax paper (I use sheets cut from a freezer bag) and squash it with the tortilla press. Move the circle of dough to your work surface and do the other 8 pieces of dough.
- Now use your little dowel to roll out the outer edges of each circle. You want to keep an area about the size of a nickel at the center thick, so hold the wrapper here while you flatten the edges out with the dowel. Do this while constantly rotating the wrapper. It does not matter if the wrapper is perfectly circular; just try your best.
- Once you have your 8 wrappers, fill them and pleat as above. Continue with another 8 wrappers at a time until you finish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making dumplings! When I first made them, I looked around my kitchen in desperation for something that I already had to help “press” the dough. I try really, really hard NOT to purchase any more kitchen gadgets — and lo and behold my hand-crank pasta machine did just the trick. I stabbed a ball of floured dough into the machine, cranked out a long thin sheet of dough, and then used a round cookie cutter to punch out potsticker wrappers.
Potstickers are the pan fried version of “jiaozhi” a northern Chinese dumpling. My mom, who is from there, taught me how to make it and by ten years old (I am now on Medicare) could make the entire thing from scratch including rolling each wrapper from a coin of dough fast enough for 3 people filling them. Boiling water for making the dough is a southern Chinese method typically used for the Cantonese dim sum dumplings such as “har gao” or, in Mandarin, “xia (shrimp) jiao (abbreviated for jiaozhi”). That is because these dumplings are traditionally steamed not boiled or pan fried. The desired outcome of the wrapping in the final product for each is quite different. Potsticker wrappers requires only room temperature water. The most important factors for the dough are high gluten flour and thorough kneading to produce the highly prized al dente texture, just like how the quality of Italian pasta is measured.
In the middle of the process, but no instructions on how to cook filling. Ha. Not that I really need them. Can’t wait to see how this goes.
Laurie: That’s because it’s not cooked. It gets cooked when you make the potstickers.
One of my favorite recipes to make for holidays or other gatherings. Always a hit.
Awesome recipe very easy to follow and the best potstickers I’ve ever ate
Very happy, I had a hard time before with venison cuts but now I know better Thanks
This was the best item we ate for Christmas Eve. Used some antelope stew meat from a successful public land hunt. After weighing the ground, I realized I could triple the recipe.
This was my first dumpling I’ve made besides tamales. Took me a couple dozen to get the technique down and by the end was wrapping one in a minute or so. Ended up using two packs of pot sticker wrappers and still had left over filling. I was able to sock away a freezer bag full of pot stickers for future meals. I’ll cook a dozen or two up while making a stir-fry to enhance the meal making it feel more like take-out dinner.
When I batch make these again, I will probably make the dough myself. I am going to try some of the other dumplings before coming back to this recipe to gain some new experiences.
These pot stickers are awesome. The recipe makes a lot so I usually freeze a bunch to cook in smaller batches. Perfect for a working from home life!
Jumped all in on this one and made the wrappers from scratch!—a lot of effort and a few choice words as I went. Probably will just buy wrappers next time. Ended up saving half the mixture and wrapper dough in fridge till the next day. Probably broke some culinary rule but lived to tell about it and the wrappers were much easier to deal with and wouldn’t stick to the plastic bags as much n the press. They did shrink after pressing and required a little more rolling but worth it in my opinion. Had to use my kids play dough roller since I didn’t have a small rolling pin but it worked! :)~
Simply fabulous recipe it’s perfect comfort food. I’ve also experimented with putting these in my Korean hot pot which was outstanding.
My husband and I love this recipe. I like having another way to use ground venison. Can I make a double batch of the filling mixture and freeze half for another time?
Rebekah: Absolutely you can. You can even freeze finished potstickers, before cooking. Put them on a sheet tray in the freezer until they’re solid, then put in a heavy freezer bag.
I can’t wait to try this recipe! Just a couple questions. The sauce part of the recipe- is that to dip them in after they cook or do you add your meat mixture to that to marinate? Sorry I haven’t had any coffee yet so maybe I’m over thinking ? And any idea where I can buy The premade potstickers? Looked at Food Lion and Kroger with no luck.
Shannon: It is a dipping sauce. Premade potsticker wrappers are sold in many supermarkets in the refrigerated section.
Yum! Thanks so much. First time I’ve ever made potstickers and the family loved them. I really enjoy Buck, Buck, Moose. I come here to get extra tips.
It’s a bit of a project to be sure, but man is it worth it! I’m interested to see how well the frozen ones cook up; if they go well, there could be a good reason to do a double or triple batch one weekend to have some ready to go.