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.
Gyoza's
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.
Serve the gyoza's with the sauce and chopped spring onion :)