These shiitake dumplings are surprisingly easy to make and impressive to look at. They are also delicious. Pretty much a win win win if you ask me: Easy, Impressive, Delicious. Can’t really argue with that.
You can substitute ground turkey for the venison if you would prefer.
- 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
- Put the mushrooms in a small bowl with ½ cup hot water - let sit 30 minutes
- Pour the chicken broth into a dutch oven and add soy sauce - let it start heating on low
- Mix the ground venison with 3 T of the onions
- Add the garlic, ginger and chili sauce
- Spread the egg roll wrappers on a working surface
- Put a tablespoon or so of the meat on top of each one with a little salt and pepper
- Moisten the edges with water and then pinch together all around to make the dumplings (see below)
- Add the drained chopped mushrooms and the rest of the onions and simmer slowly for about 30 minutes
Serve with a fruity Sauvignon Blanc or a glass of Vigonier, if you have some!