Steamed Pot-Stickers

by Galen

Ingredients:

• 1 lb ground red meat (pork or venison works best)
• 1 cup finely chopped Napa Cabbage
• 1/2 cup green onion, plus extra for garnish
• 1 clove of garlic, minced
• 2 tbsp minced fresh ginger root
• 16-20 asian dumpling wrappers, about 3 inches in diameter and thawed
• 1 tsp ground white pepper
• 1 tsp red pepper flakes
• 1 dash of Chinese Five-Spice
• 1 tbsp tamari soy sauce, plus extra for dipping
• 1tsp toasted chili oil

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.