Bison Dumplings

Jane Bruce

Ingredients

  • 1 Pound  ground bison
  • 1 Tablespoon  minced ginger
  • 2 Tablespoons  very thinly sliced scallions, plus more for garnish
  • cloves garlic, minced
  • 2 Teaspoons  sesame oil
  •   Salt and freshly ground black pepper, to taste
  • 40  round dumpling wrappers
  •   Vegetable oil, for frying

Bison’s flavor is rich and intense like beef, but with less fat, making it a great choice for flavorful dishes like Asian dumplings with a ginger soy dipping sauce.

Directions

In a large bowl, combine the ground bison, ginger, scallions, garlic, oil, and 4 tablespoons of water. Season with a pinch of salt and pepper.

On a clean work surface, lay out the dumpling wrappers and place a tablespoon-sized mound of the bison mixture onto each wrapper. Take the edges of the wrapper up and over the mound of meat and twist together to seal.

In a large skillet, heat ½ inch of cooking oil to medium-high. Add the dumplings, bottom side down, to the pan and cook, undisturbed, until the bottoms are golden brown, about 4 minutes. Add 3 tablespoons of water to the pan, cover, and cook on low until all of the water has evaporated, about 5 more minutes. Serve the dumplings with fresh soy sauce mixed with sliced scallions.

Notes

Prep Time: 15 minutes, Cook Time: 15 minutes

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