Potsticker dumplings are a super versatile and scrumputious little morsel! My thought while making these little guys was to add them to vegetable soups as well as to fry and make little appetizers. I'm a taste tester kind of gal so as I was creating away I was also frying a few!
My biggest suggestion would be to try a teaspoon at a time as you go and re-spice as necessary. Then when you think you have the spices down pat fry a dumpling up in some oil and giev it a try!
mmmmmmmmm SO GOOD!!
I love trying new and different recipes for our wild meats, this one is going in the official recipe book!
And remember, you can use all sorts of different wild meats and veggie combos - maybe jalapeno deer poppers?
400 grams of chopped/shredded veggies
1/2 to 1 pound of ground upland game bird meat
Spices to your taste:
1 package of wonton wrappers
Season ground meat and fry until just cooked, add veggies to pan and continue until veggies are soft. (If you like you can steam the veggies first to decrease total frying time).
Put all ingredients into a large bowl and mix very well ( I used a kitchen aid mixer), test mixture for flavor and add more spices as necessary.
Add approximately 1 TBSP to each wonton wrapper, smear the edges with water, then squish all the edges together.
Place on parchment paper and flash freeze, then pack in airtight bags if possible.
Wontons should keep frozen for approximately two months.
Optional dipping sauce for your consideration:
3 TBSP soy sauce
4 tsp worchestershire sauce
4 tsp sesame oil
1 tsp sriracha sauce
Mix, Dip, Munch, Enjoy!
Do you have any great upland recipes? Willing to share?
If you want more recipes like this come join us at Base Camp