Ingredients
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1 lb ground venison
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½ cup green onions, finely chopped
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1 Tbsp garlic, grated
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1 Tbsp fresh ginger, grated
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1 cup Napa cabbage, thinly sliced
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1 cup mushrooms, sliced
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½ Tbsp soy sauce
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½ Tbsp white pepper
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1 tsp sesame oil
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1 Tbsp spicy chili crisp
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Wonton wrappers
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Chicken broth
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Dumpling sauce (plus extra for topping)
🔥 Instructions
Step 1 – Build the Filling
In a large bowl, combine ground venison, green onions, garlic, ginger, Napa cabbage, mushrooms, dumpling sauce, soy sauce, white pepper, and sesame oil.
Mix well and set aside.
In a small bowl, stir together ¼ cup dumpling sauce and chili crisp. Set aside.
Step 2 – Layer the Bake
Preheat oven to 375°F.
Lightly brush the bottom of an oven-safe dish with the chili crisp sauce mixture.
Add a layer of wonton wrappers, followed by a thin layer of venison mixture. Lightly brush with sauce.
Repeat layers (wrappers → venison → sauce) until all filling is used, finishing with wonton wrappers on top.
Step 3 – Bake
Mix chicken broth and dumpling sauce 50/50.
Pour over the top until the layers are moist (not flooded).
Bake uncovered for 30 minutes.
Check halfway through—add more liquid if the top starts to dry out.
Step 4 – Rest & Serve
Remove from oven and let rest a few minutes.
Slice and serve, topped with extra dumpling sauce if desired.
