Ingredients — SERVES 4

For the Filling
1 tsp peanut oil
1 large leaf of Napa Cabbage, chopped
One quarter tsp Chopped Garlic
Salt and pepper
3 oz. Ground Venison meat
One half tsp. Soy Sauce
1 / 4 tsp Toasted sesame oil
8 each Pot Sticker Wrappers
egg wash ( 1 yolk and 2 tsp Water)

For the Sauce
1 TBL Soy Sauce
1 TBL Rice Vinegar
1 / 4 tsp Chili Sesame Oil
2 tsp Peanut Oil
2 tsp Cilantro Sprigs
1 / 4 tsp Toasted Sesame seeds

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Venison Pot Stickers

PAIR WITH

The Wines 2005 The Franc

750 ml   $22.00   View Details

To make the filling
Using a heavy bottom skillet, heat the oil over high heat. Add the cabbage and saute until light brown, about two minutes. Remove from the heat, add the garlic and mix well. Lightly season with salt and pepper. Transfer to a plate. Refrigerate. In a small bowl, combine the cabbage and the meat. Season with the soy sauce and the oil.

Spoon the filling onto the wrapper. Brush the edge of the wrapper with the egg wash. Close the wrapper into “half moon”shape. Transfer to a plate. Cover with dry towel and refrigerate.

To Make the Sauce
In a small bowl, whisk all ingredients together and set aside.

Using a heavy bottom skillet, heat the oil over medium heat. Saute the pot stickers until golden brown, and quickly add water ( about 1 / 4 cup) and cover with a lid. Steam about 3 minutes. Take off the lid. Change the heat to high. Evaporate excess water in skillet. Cook until bottom of the pot stickers become crispy again.

Transfer to serving dish. Place the sauce on the side with the sesame seeds. Garnish with the cilantro sprig. Serve.