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“From Wild Fare and Wise Words, a cookbook by the South Carolina Outdoor Press Association. The recipes were developed by hunters who cook their catch, so they're all tried-and-true. (For a copy of the book, try cookbookmarketplace.com)”
READY IN:
2hrs
YIELD:
30 potstickers
UNITS:
US

Ingredients Nutrition

  • 8 ounces rabbit, meat, minced or ground
  • 2 ounces ground pork
  • 2 tablespoons chopped black mushrooms (sometimes labeled "tree ears")
  • 2 tablespoons chopped bamboo shoots
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon rice wine
  • 12 teaspoon sugar
  • 12 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 (10 ounce) package dumpling wrappers

Directions

  1. Combine rabbit meat with the pork, mushrooms, bamboo, egg, salt, wine, sugar, sesame oil and cornstarch in a large bowl and mix well. Chill for 1 hour.
  2. Spread cooled filling over each wrapper and bring up edges and "pleat" to create small dumplings like purses or paper bags.
  3. Fry in a lightly oiled skillet until bottoms are brown. Pour in 1/2 cup water or broth, cover the pan and steam until water evaporates. You may have to do this in batches.) Serve with soy sauce or a dipping sauce made of soy sauce, sesame oil, grated fresh ginger and garlic.

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