Venison Wontons

by Ian Burrow


Venison Wontons

The Components

 
Ingredients fresh from the local farmers market always prove to make a dish more flavorful.

Ingredients fresh from the local farmers market always prove to make a dish more flavorful.

Wrappers

1 x egg
1/3 x cup water
2 x cups flour
1/2 x TSPN salt

Filling

1 x LB ground venison
1/3 x cup of sliced green onions
1/3 x cup of spicy peppers
1 1/2 x TBSPN soy sauce
1 x TBSPN toasted sesame oil
1 x TSPN salt
1 x TSPN sugar

Broth

1 x TBSPN toasted sesame oil
6 x slices of fresh ginger
2 x cloves of minced garlic
64oz of chicken broth
3 x TBSPN soy sauce


By the Numbers

Wrappers

  1. If you want to make your life a bit easier, just buy pre-made, pre-cut wonton wrappers at the grocery store. I’ve seen them in the fresh vegetable sections near the mushrooms and I’ve seen them in the “Asian Food” aisle. It’s a bit of a Where’s Waldo scenario.

  2. For those of you who really love extra work go ahead and beat the egg, mix in the water, and then combine with the flour and salt. Mix these all together to create your wonton dough.

  3. On a floured surface, knead the dough. Ball it up and drape a damp towel over the ball and let sit for 10 minutes.

  4. Roll out your dough ball on a floured surface. If you don’t have a rolling pin, a liquor bottle will get the job done. You’re looking for a consistency of thickness, maybe 1/8th to 1/16th of an inch. Cut the rolled out dough into 4”x4” squares. Cover with that damp towel and toss these in the fridge until you’re ready to add the filling.

Filling

  1. Throw everything in the pan except for the meat. Give it about 10 minutes on a low heat to caramelize the onions and peppers.

  2. Add the meat, mix, and crank the heat up to mid-high heat.

Broth

  1. This is pretty straightforward. Just throw everything together in a big pot and let it cook. Use some culinary common sense on temperature/time.

Putting it All Together

  1. Start the broth.

  2. Make the wrappers.

  3. Cook the filling.

  4. Once the filling is cooked, place about a tablespoon’s worth into the center of each wrapper. Dip your fingers in a bowl of water, grab the corners of the wrappers, bring them together, and mash. The moisture from your fingers should make the dough wet enough that the corners will all stick together.

  5. Gently drop the filled wrappers into a a pot of boiling water. I added ramen rice noodles to the pot just to add to the end result.

  6. Throw a few of the cooked wontons and extra noodles (takes about…4-6 minutes in the boiling water to cook the wonton through) into a bowl, ladle in some of the broth, garnish with something green, and BOOM. Done.


A bisected wonton rests on top of the dish.

A bisected wonton rests on top of the dish.