Venison gyoza

Recipe by Graham Brown

Finely chop and sauté the shiitake mushrooms with the shallots, garlic, ginger and finely minced thai chilli. Add the black bean paste and hoisin sauce.  Cool and mix with chopped coriander stems, spring onion and then the venison. Place into a gyoza round and fold and seal with eggwash.

Heat a non-stick pan with a little sesame oil and brown the bottoms. Add ¼ cup of water to pan and cover to steam for 2 minutes.

Serve in a chinese spoon with toasted sesame seeds and a ponzu sauce for dipping.

Serves 2

Preparation: 30 mins

Time to cook: 5 mins

Venison gyoza



100g venison mince
50g shiitake mushrooms
2 shallots
1 clove garlic
½ tsp ginger root
1 thai chilli, finely minced
1 tsp black bean paste
1 tbsp hoisin sauce
1 tbsp coriander stems, chopped
1 spring onion
6 round gyoza or dumpling wrappers
1 beaten egg
sesame oil

To serve

toasted sesame seeds
ponzu dipping sauce

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