Venison Dumplings

By Foodstyle Magazine
Venison Dumplings
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Venison Mince
  • 2 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 garlic cloves
  • 1 Tbsp minced fresh ginger
  • 2 shiitake mushrooms
  • 2 Tbsp spring onion, finely chopped
  • 1 Tbsp coriander
  • 1 Tbsp thin red pepper, finely diced
  • 4 water chestnuts, chopped fine
  • 1 Tbsp of cornflour
  • Wonton wrappers


  • 3 cups chicken stock (hot)
  • 3 Tbsp soy sauce
  • 3 Tbsp rice wine vinegar
  • Sesame oil
  • Small chilli
  • Ginger strips


Combine all ingredients in a mixing bowl (make sure the vegetables are finely minced) and mix thoroughly with your hands. Sweat the diced mushrooms off in a hot skillet to get rid of any moisture. 

Fry a teaspoon of your mixture and taste for seasoning. Add salt and pepper if necessary. Place about a tablespoon in the middle of a wonton wrapper and shape and crimp the pastry around the meat mixture. Place them evenly in a bamboo steamer basket in a single layer (you can lightly oil, or place a round of baking paper on the bottom to stop sticking). Place the steamer on top of a pot which has a few inches of water boiling on the bottom, place the lid on the steamer and cook through until the dumplings are firm to touch, approx 10 minutes.

For the broth combine all ingredients, using the chili and ginger strips as a garnish.

To serve, place dumplings in a bowl and add the broth.