A real mix of different cuisines in this dish: Japanese and Indonesian. Lately I’ve become a great fan of the Japanese dishes, so when I had some rendang left I added them to my gyoza’s. Traditionally rendang is served with cooked rice. So feel free to substitute the gyoza wrappers for cooked rice. Want to make the dish even better? I love to add some freshly fine grated lime zest on top of the cooked rice. This adds a fresh aroma and pairs very well with the rendang!
Since I love a dipping sauce with my gyoza’s, I made an easy Peanut Butter Sauce. However, this is completely optional. I just find the combination lovely! Looking for an easier sauce? Mix equal quantities of vinegar (or lime juice) and soy sauce and add chili flakes.
After filling the gyoza wrappers, you will probably have quite some rendang left. You can easily freeze it, make more gyoza’s or, as mentioned above, eat with a portion of lime rice.
Venison Rendang Gyoza’s
- Blender // Food Processor
- Chopping Board
- Cooking Pot
- Non-Stick Frying Pan
- 500 gram Venison Meat suitable for stew recipes
- 500 ml Coconut Milk
- 3 Bay Leaves
- 2 Cardamom seeds or use some ground cardamom powder
- 1 Lemongrass
- 2 Cloves
- 1 Cinnamon Stick
- 1 Red Onion
- 4 cloves Garlic
- 1 tsp Ground Cumin
- 5cm of Ginger
- 5cm of Laos or use 1 tsp of ground dried laos
- 1 tbsp Ground Coriander
- 3 Red Chili Pepper
- 2 tbsp Oil
- 1 pack Gyoza Wrappers
- Spring Onions
Peanut Butter Sauce
- 150 gram Peanuts
- 1 clove Garlic
- 1 tsp Grated ginger
- 1 tsp Chili paste like Sambal
- 1 tsp Ketjap Manis
- 2 tbsp Soy Sauce
- ½ Lime
- Water or coconut milk
- Cut the venison meat in even pieces.
- Add all the rendang paste ingredients to the food processor. Blend until you have a smooth paste.
Cooking the Rendang
- Add the paste to the cooking pot and fry this for about 3 minutes. Then add the venison meat and fry until brown.
- Pour in the coconut milk and add the bay leaves, crushed cardamom seeds, crushed lemongrass, cloves, salt, pepper and the cinnamon stick.
- Bring everything to a boil and let it cook until the venison meat is tender. This will probably take about 2 hours. However, it is depending on the size of the venison meat pieces. The smaller, the faster the cooking time.
- Since the meat needs to cook for a long time, you'll need to check every now and then. Feel free to add more water if the stew seems too dry. Just make sure to add little by little. We don't want the stew to become too watery.
Peanut Butter Sauce
- First add the peanuts to the food processor. Pulse until the peanuts are completely smooth. Then add the garlic, ginger, chili paste, soy sauce and juice of half a lime. Mix again and add a little water (or coconut milk) to turn the paste into a sauce. Season with salt & pepper to your liking.
- Use 2 forks to pull the meat apart, if not cooked apart yet.
- Do you feel like the stew is too watery (for the gyoza's)? Mix a tablespoon of cornstarch with 2 tablespoons of cold water and add this to the stew. Cook shortly to thicken the stew. *you can also cook the rendang a little bit longer
- Ready to turn the stew into gyoza's? Add about a teaspoon of the stew in the middle of the gyoza wrapper. I do need to admit that this goes easier when the stew is cooled down. Divide some water on the rest of the wrapper and fold it into a dumpling. Youtube has great video's for this 😉
- Heat some oil in a frying pan. Add the gyoza's and bake these until golden brown on the bottom. Then add half a glass of water and directly top the pan with a lid in order to cook the dumplings.