Dove Dumplings

[Talyn]

Another recipe for you dove hunters.

Dove Dumplings

Dove poppers are great but dove dumplings are a crowd favorite. If you prepare your dumplings this way, there won’t be leftovers.

www.browning.com

Dove Dumplings​

• 1 pound dove breast meat, finely minced
• 1 cup napa cabbage, finely minced
• 3 scallions, finely chopped (reserve some for garnish)
• 1 tablespoon garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 30 round gyoza/dumpling wrappers
• 2 tablespoons vegetable oil (for frying)
• 1/3 cups water (for steaming)

Dipping Sauce​

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Sesame seeds for garnish

Steps​

Mix the filling: Combine the dove, cabbage, scallions, garlic, 2 tablespoons of the soy sauce, and the sesame oil in a bowl. Mix well until fully coated and sticky.

Fill and fold: Spoon about 1 teaspoon of filling into the center of each 30 round gyoza/dumpling wrappers. Wet the edge with water, fold in half, and pinch to seal.

Fry the bottoms: Heat 2 tablespoons of vegetable oil (for frying) in a nonstick skillet over medium-high heat. Add dumplings flat-side down and fry until golden, about 2-3 minutes.

Steam: Add the water, cover immediately, and steam until filling is cooked through and wrappers are translucent, about 5 minutes.

Crisp and serve: Uncover and let excess water cook off, about 2 minutes, until bottoms re-crisp.

Dipping sauce: Mix together 3 tablespoons of the soy sauce and the rice vinegar.

Garnish with scallions and sesame seeds on top.