Duration
30 minutes
Serves
4
I’m a sucker for dumplings, so when I saw the viral “blanket” dumpling trend, I couldn’t help but try it with wild game. Inspired by Japanese gyoza, these blanket dumplings offer an easier way to get your fix without the tedious work of folding each one by hand. It’s essentially just a meatball draped with pre-made wonton wrappers. The bottoms are fried until golden and crispy, then a splash of water is added to the pan to steam and soften the tops.
Although gyoza is traditionally made with pork, these can be made with virtually any ground wild game, including venison, feral hog, goose, or even bear. Finely chopped cabbage is mixed right into the filling, making it a sneaky way to serve vegetables to picky eaters without sacrificing flavor.
Serve the dumplings over rice with extra stir-fried cabbage and chili oil. They are juicy, savory, and completely addictive. This is one of those meals that is sure to become a family favorite.
Ingredients
- 1 lb. ground venison or other wild game
- 1 cup finely chopped napa cabbage
- 3 garlic cloves, minced
- 3 green onions, thinly sliced
- 1 tsp. grated fresh ginger
- 2 tsp. soy sauce
- 2 tsp. seasoned rice vinegar
- 1 tsp. coarse sea salt
- Wonton wrappers
- ½ cup water
- Rice for serving
Sauce
- ¼ cup seasoned rice vinegar
- 2 tbsp. soy sauce
- 2 tsp. chili oil
Also works with
Preparation
- Stir the cabbage, garlic, white and light green parts of the green onions (reserve the green tops for garnish), ginger, soy sauce, rice vinegar, and salt together in a large bowl. Add the ground venison and mix until well combined. Roll the meat into equal-sized meatballs roughly the size of a golf ball. Set aside until ready to cook.
- Take the wonton wrappers out of the package and separate the pieces until you have enough for each meatball.
- Heat a very large skillet over medium-high heat. Add enough oil to lightly coat the bottom. Once hot, add the meatballs, leaving a little space in between. If you don’t have enough room for all the meatballs, you can use another skillet or work in batches.
- Working quickly, gently place one wonton wrapper over each meatball, draping the wrapper around the sides. The wrapper should cover the top and partially wrap around the meatball without completely sealing the bottom.
- Fry the dumplings until the bottoms are golden brown and crispy. By the time you’ve wrapped each meatball, they should be pretty close to brown. Pour in the water, reduce the heat to the lowest setting, and immediately cover with a lid. Steam until the wonton wrappers are soft and the meat is cooked through, about 5 minutes.
- While the dumplings cook, whisk together the rice vinegar, soy sauce, and chili oil in a small bowl.
- Serve the blanket dumplings over rice. Drizzle with the sauce and garnish with the reserved green onion tops and extra chili oil if desired.
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I’m a sucker for dumplings, so when I saw the viral “blanket” dumpling trend, I couldn’t help but try it with wild game. Inspired by Japanese gyoza, these blanket dumplings offer an easier way to get your fix without the tedious work of folding each one by hand. It’s essentially just a meatball draped with pre-made wonton wrappers. The bottoms are fried until golden and crispy, then a splash of water is added to the pan to steam and soften the tops.
Although gyoza is traditionally made with pork, these can be made with virtually any ground wild game, including venison, feral hog, goose, or even bear. Finely chopped cabbage is mixed right into the filling, making it a sneaky way to serve vegetables to picky eaters without sacrificing flavor.
Serve the dumplings over rice with extra stir-fried cabbage and chili oil. They are juicy, savory, and completely addictive. This is one of those meals that is sure to become a family favorite.
Ingredients
- 1 lb. ground venison or other wild game
- 1 cup finely chopped napa cabbage
- 3 garlic cloves, minced
- 3 green onions, thinly sliced
- 1 tsp. grated fresh ginger
- 2 tsp. soy sauce
- 2 tsp. seasoned rice vinegar
- 1 tsp. coarse sea salt
- Wonton wrappers
- ½ cup water
- Rice for serving
Sauce
- ¼ cup seasoned rice vinegar
- 2 tbsp. soy sauce
- 2 tsp. chili oil
Also works with
Preparation
- Stir the cabbage, garlic, white and light green parts of the green onions (reserve the green tops for garnish), ginger, soy sauce, rice vinegar, and salt together in a large bowl. Add the ground venison and mix until well combined. Roll the meat into equal-sized meatballs roughly the size of a golf ball. Set aside until ready to cook.
- Take the wonton wrappers out of the package and separate the pieces until you have enough for each meatball.
- Heat a very large skillet over medium-high heat. Add enough oil to lightly coat the bottom. Once hot, add the meatballs, leaving a little space in between. If you don’t have enough room for all the meatballs, you can use another skillet or work in batches.
- Working quickly, gently place one wonton wrapper over each meatball, draping the wrapper around the sides. The wrapper should cover the top and partially wrap around the meatball without completely sealing the bottom.
- Fry the dumplings until the bottoms are golden brown and crispy. By the time you’ve wrapped each meatball, they should be pretty close to brown. Pour in the water, reduce the heat to the lowest setting, and immediately cover with a lid. Steam until the wonton wrappers are soft and the meat is cooked through, about 5 minutes.
- While the dumplings cook, whisk together the rice vinegar, soy sauce, and chili oil in a small bowl.
- Serve the blanket dumplings over rice. Drizzle with the sauce and garnish with the reserved green onion tops and extra chili oil if desired.
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