Braised venison shoulder as dim sum by Viktoria Fuchs

Venison with a twist: For this dim sum, top chef Viktoria Fuchs slowly braises venison shoulder until melt-in-your-mouth tender and mixes it with ginger, lemongrass, shiitake mushrooms, and fresh herbs. Steamed in delicate dumplings, it creates an aromatic finger food with an Asian twist.

Ingredients · Servings 4

2 carrots
200 g celeriac
200 g celery stalks
2 onions
1 kg venison shoulder
5 stalks of lemongrass, crushed
80 g ginger
Sunflower oil for frying
2 liters of vegetable broth
2 peeled garlic cloves
1/2 package glass noodles
250 g sugar snap peas
125g mini corn cobs
300 g Shiitake mushrooms
1 Tuber Galangal
100g roasted sesame seeds
300 ml soy sauce
10 sprigs of mint
10 stalks of coriander
16 pieces of dim sum dough
1 egg white
Oil for greasing
Damper insert

Method · 4 h

For the stuffing, clean the root vegetables and onion and dice them finely. Dice the venison shoulder into walnut-sized cubes and brown them in a large roasting pan with 3 stalks of lemongrass and 40g of finely chopped ginger in a little sunflower oil. Add vegetable stock and simmer uncovered for 1.5 hours.
Then add the root vegetables, onion and garlic, simmer for another 1.5 hours and top up with broth if necessary, until the meat and vegetables are so soft that they fall apart and all the broth has completely evaporated.
Remove the lemongrass and shred the mixture with two forks so that no larger pieces remain.
Soak the glass noodles in cold water for 5 minutes, drain in a sieve, chop and add to the mixture.
Finely slice the snow peas, baby corn, and shiitake mushrooms, sauté them in sunflower oil, and add them to the mixture. Season with 40g grated ginger, galangal, 2 stalks of lemongrass, sesame seeds, and soy sauce. Chop the fresh mint and coriander and fold them into the mixture as well.
Place the dim sum dough on the work surface and lightly brush the edges with egg white. Spread about 20g of the filling onto each piece of dough, fold the dough in half, and pleat one side to create a crescent shape.
Stand the filled dumplings upright so they have a firm footing.
Now place the dim sum in an oiled steamer basket and steam for 4–6 minutes. Tip: Leftover filling freezes well.

filling

carrots

200 g

celeriac

200 g

Celery

onions

1 kg

Lemongrass, crushed

80 g
2 l

vegetable broth

Glasnoodles

250 g

Sugar snap peas

125 g

Mini corn cobs

300 g

Galgant

100 g

toasted sesame seeds

300 ml

Dim-Sum-Teig

Recipe for

persons

For the stuffing, clean the root vegetables and onion and cut them into small cubes. The venison shoulder.

dice into walnut-sized cubes, place in a large roasting pan with 3 stalks of lemongrass and 40g of finely chopped ginger.

Sauté in a little sunflower oil. Top up with vegetable broth and simmer slowly for 1.5 hours.

Leave to simmer uncovered.

Then add the root vegetables, onion and garlic, let it simmer for another 1.5 hours and, if necessary,

Refill with broth until the meat and vegetables are so soft that they fall apart and all the broth is absorbed.

is completely boiled down.

can be recognized.

Finely chop sugar snap peas, baby corn and shiitake mushrooms, fry them in sunflower oil and add them as well.

Add the mixture. Now mix in 40g grated ginger, galangal, 2 stalks of lemongrass, sesame seeds and soy sauce.

Season to taste. Chop fresh mint and coriander and fold them into the mixture.

Place the dim sum dough on the work surface and lightly brush the edges with egg white. Spread about 20g of the filling on top.

Distribute each piece of dough, fold the dough in half and pleat one side to create a crescent shape.

Now place the dim sum in an oiled steamer basket and steam for 4-6 minutes.

Tip: Leftover filling can be frozen.