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Pork Dumplings Recipe – Wild Boar or Venison Alternatives

Pork Dumplings Recipe – Wild Boar or Venison Alternatives

pork dumplings platted with dipping sauce

Wild boar can make a great flavor for pork dumplings

Dumplings are the best! They’re not only my go-to appetizer, but my favorite snack at the supermarket. The flavor profile of a dumpling, with the soft sticky exterior and the warm flavorful filling accompanied with a tangy equally flavorful sauce, is what makes them so great. With some wild pork still left in the freezer I had to make my own version.   

We have been working through a wild boar we got a couple of months ago and decided to grind up some of the meat. It was a fat boar and the “smelliness” or “off-taste” that is normally associated with a big boar hasn’t been in any of the meat. Even if it had been a little smelly, I think this recipe has enough aromatics to cover any off scent and still taste great! I have a couple more wild pork recipes in mind and look forward to experimenting with it.   

pork dumplings platted with dipping sauce

Pork Dumplings Recipe

Sophie May
Brining wild boar to a new level in pork dumplings.
No ratings yet
Prep Time 1 d
Cook Time 30 mins
Course Appetizer
Cuisine Chinese
Servings 4
Calories 100 kcal

Ingredients
  

  • 1 lb ground pork (wild hog works well, or you could even use venison!) 
  • 40 dumpling or wonton wrappers 
  • 1 1/2 cups cups green cabbage finely chopped
  • 4 cloves of garlic minced
  • 2 stalks green onions finely chopped
  • 1 ½ tbsp hoisin sauce
  • 2 tsp sesame oil
  • 1 ¼ tsp ginger minced
  • 4 tsp soy sauce
  • 1 oz dried mushrooms rehydrated and finely chopped 
  • ½ tsp white pepper   
  • Water (to dip fingers in and for steaming)
  • Oil for frying (I use a combination of sesame and vegetable)   

Dipping Sauce

  • ¼ cup soy sauce
  • 1 ½ tbsp rice vinegar
  • 1 tbsp rice wine
  • ¼ -1 tsp Sriracha (depends on how spicy you like it)
  • 1 stalk scallion whites
  • Dash sesame seeds   

Instructions
 

  • In a bowl, combine pork, green cabbage, garlic, green onions, hoisin sauce, sesame oil, ginger, soy sauce, mushrooms, and white pepper until fully combined.   
  • Place mixture in a Ziplock and refrigerate overnight. This is not necessary if you are in a time crunch, but it will enhance the flavors.   
  • Fill wonton/dumpling wrappers with a heaping tsp to fill.
  • Wet finger and trace outside edge of wrapper. This will make the wrapper sticky and allow you to close it. 
  • Make your dumpling shape. I brought all the edges to the middle to create the shape I did. However, a simple YouTube will show you all the possibilities you can create. Just make sure your dumpling is good and sealed.   
  • Place several T (enough to cover the bottom just barely) of oil in a frying pan and heat over medium. 
  • When oil becomes hot, place dumplings, bottom down, on the pan and brown the bottoms (~2 minutes).
  • Please read the warning below prior to doing this step. Place 1/4 cups of water in the pan. Cover immediately. 
  • Turn heat to medium-low and steam until pork is fully cooked (~6 minutes). 
  • While dumplings are cooking, mix dipping sauce ingredients together in a small bowl. Set aside. Enjoy!

Notes

Caution: This step requires adding water to an oiled pan. This will send oil popping everywhere and can burn you if you are not careful. It sounds way scarier than it actually is, but please use caution when doing this. I use the frying pan lid (which you will need to steam the dumplings) as a barrier, plus it helps with clean up if you do it quickly!

Nutrition

Calories: 100kcal
Keyword Wild Boar
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