I absolutely love dumplings, so in trying to come up with an adventurous way to use addax it seemed like the perfect fit. Having previously seen someone make venison dumplings, I decided to give it a shot!
ADDAX DUMPLINGS
INGREDIENTS:
for the wrappers:
2 1/4 cups AP flour
3/4 cup hot water
or
about 36 store bought dumpling/potsticker wrappers
for the filling:
1 lb. ground addax (or meat of choice)
2 cups shredded cabbage
4 cloves garlic, minced
3 stalks green onion, thinly sliced
2 tbsp. hoisin sauce
1 tsp. sesame oil
1/2 tsp. ground ginger
kosher salt
cracked pepper
2-4 tsp. vegetable oil
1/4 cup water
for the dipping sauce:
4 tbsp. soy sauce
2 tbsp. rice wine vinegar
1-2 tbsp. chili paste
INSTRUCTIONS:
for the wrappers (if making from scratch):
Place the flour in a large bowl. Add the hot water in a steady stream while stirring with chopsticks or a fork. Stir until all the flour is hydrated and the mixture becomes shaggy. Let stand until cool enough to handle, 2 to 5 minutes.
Use your hands to gather and knead the shaggy mass into a ball in the bowl. Place it on a clean (not floured) work surface and knead until slightly elastic, 5 to 10 minutes. The dough should be tacky but not sticky, and it won’t look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.
Roll the rested dough into a "snake" and cut into 35 even pieces. Roll a piece into a ball, flatten slightly, then roll into a 3 1/2-inch round, rolling the edges thinner than the center. Repeat with the remaining pieces.
for the filling:
Add addax, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined.
Place about a tablespoon of the meat mixture into the dumpling wrapper and fold the wrapper in half and press the edges to seal the dumpling into a half moon shape or your preferred dumpling folding method.
Repeat the process with the remaining wrappers and filling. Place the folded dumplings on a baking tray upright and push them down a bit so that they are able to stand on their own.
Heat 2 tablespoons of oil in a pan over medium heat.
Depending on the size of your pan, place about 6-8 dumplings flat side down in the pan and cook for about 1-2 minutes until the bottoms are slightly browned.
Pour 1/4 cup of water into the pan with the dumplings and cover with a lid. Cook for 3-4 minutes or until all of the water has evaporated.
Remove the lid and cook for another minute so that the bottoms crisp up again.
Repeat with remaining dumplings, being sure to add more oil when necessary.
for the dipping sauce:
Combine the soy sauce, rice wine vinegar, and chili paste in a bowl. Whisk to combine.
Serve & enjoy!
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