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Venison Dumpling Soup
5 from 12 votes

Venison Dumpling Soup

Venison Dumpling Soup features savory dumplings made from ground venison mixed with shiitake mushrooms, green onion, and Asian seasonings, wrapped in wonton wrappers and cooked in a fragrant broth with shredded savoy cabbage and aromatics. The soup offers a satisfying combination of tender dumplings and a flavorful, clear broth enhanced by sesame oil, ginger, and soy sauce.

Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6 (about 8 dumplings per serving)
Calories: 562 kcal
Course: Main Course, Soup
Cuisine: Chinese

Ingredients

Dumplings:
  • 1 lb ground venison or any lean ground meat
  • 1 cup shiitake mushrooms finely chopped, fresh or dried then rehydrated
  • ¼ cup green onion finely chopped
  • 2 tablespoon soy sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • ½ tablespoon ginger fresh, minced
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 package wonton wrappers usually 51 per package
  • 2 tablespoon canola oil
Soup:
  • 2 tablespoon canola oil
  • 1 tablespoon ginger fresh, minced
  • 1 cup shallots thinly sliced
  • 6 cups savoy cabbage shredded
  • 1 tablespoon soy sauce
  • 10 cups ramen broth see notes below
Other Ingredients:
  • 6 tablespoon green onion sliced
  • red pepper flakes optional, for serving

Instructions

Dumpling Assembly:
    Cup of Yum
  1. Line a sheet pan with parchment paper.
  2. Combine meat, mushrooms, green onion, soy sauce, sesame oil, rice vinegar, ginger, salt, and pepper in a bowl. Mix well using your hands until all ingredients are well-combined.
  3. Fill a small bowl with cold water. Working with 1 dumpling at a time, dip every side of the wrapper in the water, about ½" into the wrapper.
  4. Add 1 ½ teaspoon of filling to middle of wrapper. Fold opposite corners of the wrapper together, then fold the smaller edges together towards the middle until the filling is completely enclosed.
  5. Snip off the top pieces of the dumpling and discard. This step is optional but if you don't remove the loose corners, they can get tough during cooking.
  6. Place finished dumplings on parchment paper-lined sheet pan. Cover and refrigerate for up to 4 hours before cooking.
Soup:
  1. Heat 2 tablespoon canola oil in large pot over medium-high heat. Add in shallots and ginger. Cook for 2-3 minutes or until fragrant and starting to soften, stirring frequently.
  2. Add in shredded cabbage. Cook, stirring frequently, for 3-4 minutes or until cabbage is starting to soften. Add in soy sauce, stir to coat, and cook for an additional 1 minute.
  3. Add in broth and bring to a boil. Simmer for 15-20 minutes.
Cooking Dumplings:
  1. Heat 2 tablespoon oil in electric skillet on medium-high heat or in large skillet. If using a skillet, you may need to work in batches.
  2. Swirl pan to completely coat with oil. Place dumplings in a single layer into electric skillet, bottom side down. You can dip the dumplings in the oil and move them around to make sure the all the bottoms have oil on them.
  3. Cook for 3-5 minutes or until bottoms of dumplings are golden brown. Add in 2-3 cups of hot broth (or enough broth to go about halfway up the dumplings in the pan). Cover and cook an additional 3-5 minutes.
  4. Remove lid and cook until broth is mostly evaporated.
  5. Arrange dumplings in bowls (about 8 per serving) and divide broth/vegetables among bowls. Top each bowl with 1 tablespoon green onions and a pinch of red pepper flakes (optional).
Ramen Broth:
  1. There are a few options for broth for this recipe:
  2. If you have some ramen broth frozen from a previous recipe, you can use that. Recipes for ramen broth:Whitetail RamenPork Belly Ramen
  3. You can buy store-bought ramen broth or concentrate.
  4. You can boil low sodium broth/stock with green onions, garlic, ginger, mushroom stems, bonito flakes, soy sauce, fish sauce, etc. for 20-30 minutes to add some extra flavor to the broth. Strain and follow the recipe as normal.

Nutrition Information

Calories 562kcal (28%) Carbohydrates 57g (19%) Protein 35g (70%) Fat 23g (35%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 66mg (22%) Sodium 1169mg (49%) Potassium 1104mg (23%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 813IU (16%) Vitamin C 27mg (30%) Calcium 104mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 (about 8 dumplings per serving)

Amount Per Serving

Calories 562

% Daily Value*

Calories 562kcal 28%
Carbohydrates 57g 19%
Protein 35g 70%
Fat 23g 35%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 66mg 22%
Sodium 1169mg 49%
Potassium 1104mg 23%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 813IU 16%
Vitamin C 27mg 30%
Calcium 104mg 10%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.