Bison Dumplings

Bison Dumplings
Staff Writer

Jane Bruce

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.

Notes

Prep Time: 15 minutes, Cook Time: 15 minutes

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

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.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
2g
8%
Cholesterol
17mg
6%
Protein
4g
9%
Calcium, Ca
2mg
0%
Choline, total
1mg
0%
Folate, total
2µg
1%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
30mg
4%
Selenium, Se
3µg
5%
Sodium, Na
21mg
1%
Water
16g
1%
Zinc, Zn
1mg
13%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.