Savory, Asian-spiced, fresh-ground elk meat is stuffed into gyoza wrappers with our dumpling makers, then steamed, pan fried, and served with a melange of dipping sauces (though they really don't even need them).
Makes 24 potstickers
- Ingredients -
Filling
3 lbs elk, cubed
2 tablespoons peanut oil
1 tablespoon soy sauce
1 tablespoon dried cilantro
2 teaspoons cinnamon
2 teaspoons whole cloves
2 teaspoons fennel seeds
2 teaspoons star anise, broken into smaller pieces
2 teaspoons black peppercorns
1 teaspoon crystallized ginger
Wrappers
24 gyoza wrappers
(Often you can find these refrigerated in the produce or dairy section of your local grocer. If not, you will find them at a Chinese market.)
For Serving
2 sprigs green onions, sliced
soy sauce
sriracha sauce
wok oil (you can substitute a lightly flavored oil and sprinkle in ginger, garlic powder, onion powder, and coriander)
- Tools -
Weston Meat Lug
Weston Vacuum Sealer + Bags
Weston Meat Grinder
Roma Ravioli Maker Set
Hand mix the elk meat with the remaining ingredients in a
Meat Lug. Seal with a
Vacuum Sealer and refrigerate for 12-24 hours to marinate.
Use a
Meat Grinder with a coarse grinder plate to grind the marinated elk meat.
Lightly brown the elk meat in a medium skillet with a tablespoon of wok oil. Allow to cool.
Lay a gyoza wrapper over a
Roma Ravioli Maker, scoop two teaspoons of elk meat into the middle, then press closed to seal. Repeat for the rest of the elk meat.
Steam the potstickers for 20 minutes or until soft and translucent. Pan fry them just until lightly browned.
Sprinkle with green onions. Serve hot with soy sauce, sriracha, and wok oil on the side for dipping.
