• 3 dried Shiitake mushrooms, coarsely chopped
  • 1½ quarts chicken broth
  • 1½ t soy sauce
  • ½ lb ground venison (can substitute turkey)
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 t fresh ginger, minced
  • 1 T chili sauce, any kind
  • 1 package egg roll wrappers
  1. Put the mushrooms in a small bowl with ½ cup hot water - let sit 30 minutes
  2. Pour the chicken broth into a dutch oven and add soy sauce - let it start heating on low
  3. Mix the ground venison with 3 T of the onions
  4. Add the garlic, ginger and chili sauce
  5. Spread the egg roll wrappers on a working surface
  6. Put a tablespoon or so of the meat on top of each one with a little salt and pepper
  7. Moisten the edges with water and then pinch together all around to make the dumplings (see below)
  8. Add the drained chopped mushrooms and the rest of the onions and simmer slowly for about 30 minutes
Recipe by The Rocky Mountain Woman at