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To mix the filling for the dumplings, combine the cabbage and the venison. Using your hands, knead the mixture until smooth in a mixing bowl. Add in the ginger root, garlic, white pepper, Chinese Five-Spice, Tamari soy sauce, and the teaspoon of chili oil. Once smooth set aside.
Separate out the dumpling wrappers on a slightly floured cuOing board. Add in about 1 tablespoon of filling into the center of the wrapper. Wet your fingers with a touch of briny water and crimp the edges together. Sent aside and continue this until all the filling is gone.
Arrange the dumplings in a steamer with space between each other. Steam them for 7-10 minutes.
Remove and serve immediately.
To make a dipping sauce, combine equal parts soy sauce, Flavor Pourfection Honey Ginger White Balsamic, and green onions.