Venison Dumplings | MeatEater Cook

Dumpling Dough
• 3 cups all-purpose flour
• About 1 cup cold water
• ½ tsp. salt

Filling
• 300 grams ground venison
• 1 medium leek, finely chopped
• 1 medium zucchini, grated
• 2 medium carrots, grated
• 1 egg, beaten
• 2 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1 tsp. salt
• ½ tsp. white pepper
• ¼ cup ginger scallion water (2 green onions, finely chopped, 1 tablespoon ginger, grated in cold water, then strained)
• 1 tablespoon Sichuan peppercorn oil