Landed Gentry Potstickers

Name: Landed Gentry Potstickers
Yield: Makes About 24
Cuisine: Nepalese
Ingredients: 150 g/5 oz minced/ground venison; 1 tsp fish sauce; 2 cm/¾ in piece of fresh root ginger, grated; 1 tsp sesame oil; 1 tsp rice vinegar; 2 tsp panch phoron/Bengali ‘five spice’; 1½ tbsp kecap manis; 1 garlic clove, finely chopped; 2 tsp panch phoron/Bengali ‘five spice’; 3 spring onions/scallions, finely sliced, plus extra to serve; 75 g/2½ oz parsnip, peeled and grated; about 24 round gyoza wrappers; 3 spring onions/scallions, finely sliced, plus extra to serve; sunflower or vegetable oil, for frying; sunflower or vegetable oil, for frying; 100 g/3½ oz chestnut/cremini mushrooms, finely chopped (or use shiitake if you’re feeling fancy); 100 g/3½ oz chestnut/cremini mushrooms, finely chopped (or use shiitake if you’re feeling fancy); 2 tsp rice vinegar; 1 tsp sesame seeds; 2 tbsp soy sauce; 2 tsp toasted sesame oil; ½–1 red chilli, finely diced (depending on how much of a tingle you want); a pinch of salt

Preparation info

Makes About
24

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

The very British ingredients that are parsnip and venison pair beautifully with Asian flavours for these dumplings with a twist. I can imagine these being made for a weekend party at a country house – the Nepalese chef in the kitchen whipping up some magic with aristocratic ingredients to impress those in the dining room. These are seriously moreish and make a great lunch dish on their own or a perfect prelude to an Asian fusion feast.

Ingredients

Asia
Europe
United Kingdom
Nepal
Lunch

Ingredients

Method