These elk pot stickers are one of my all-time favorite ground elk recipes! They’re easy to make, full of flavor, and are sure to impress!
If you’ve been a reader here for a while, you know I’m always looking for ways to elevate my wild game recipes. I prefer creating venison and elk recipes that incorporate unique flavors beyond just the traditional casseroles. These elk pot stickers do precisely that!
Ingredients to make elk pot stickers
- 1 pound ground elk
- 2 Tbsp. honey
- 2 Tbsp. reduced-sodium soy sauce
- 1 tsp. rice vinegar
- ½ tsp. ground ginger
- ¼ tsp. Chinese five spice powder
- ¼ tsp. red pepper flakes
- ⅛ tsp. garlic powder
- 1-½ cups finely shredded cabbage
- 42 to 44 pot sticker or wonton wrappers
- 1 Tbsp. vegetable oil
- ¼ cup water
- 2 Tbsp. sliced green onions, for garnish
How to make elk pot stickers
- In a large skillet over medium heat, add ground elk, honey, soy sauce, rice vinegar, ground ginger, Chinese five-spice, red pepper flakes, garlic powder. Mix to combine and cook until the meat is no longer pink.
- Add the cabbage to the skillet and lightly mix to combine.
- Lay out the wonton wrappers, then spoon 2 teaspoons of the meat mixture onto the center of each wonton wrapper. Working one at a time, moisten the edges of the wrapper with water. Then, fold the wrapper diagonally in half, sealing edges and pressing out any air. Repeat until all wontons are filled.
- Next, heat the olive oil in a large deep skillet over medium heat until hot. Arrange half of the pot stickers in a single layer in the skillet. Cook for 3 to 4 minutes or until lightly browned, turning occasionally. Then, carefully add ¼ cup water. Cover and cook for an additional 3 to 6 minutes.
- Remove pot stickers from the skillet and keep warm while you work through all of the wontons.
- Garnish with sliced green onion and serve immediately with sauce of your choice – soy sauce, ginger sauce, sweet chili sauce.
Recipe FAQs and Notes
Can I use ground venison in place of elk?
Yes! You can easily substitute ground venison for this recipe.
Are pot stickers the same as wontons?
Technically, no. Wontons are usually shaped like a ball and served in a broth.
Are pot sticker wrappers the same as wonton wrappers?
No, a pot sticker wrapper is usually thicker and shaped differently than a wonton wrapper. However, either will work for this recipe.
Recommended kitchen resources for this recipe
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More elk recipes to try!
Elk Pot Stickers Recipe
Elk Pot Stickers
These elk pot stickers are one of my all-time favorite ground elk recipes! They're easy to make, full of flavor, and are sure to impress!
Ingredients
- 1 pound ground elk
- 2 Tbsp. honey
- 2 Tbsp. reduced-sodium soy sauce
- 1 tsp. rice vinegar
- ½ tsp. ground ginger
- ¼ tsp. Chinese five spice powder
- ¼ tsp. red pepper flakes
- ⅛ tsp. garlic powder
- 1-½ cups finely shredded cabbage
- 42 to 44 pot sticker or wonton wrappers
- 1 Tbsp. vegetable oil
- ¼ cup water
- 2 Tbsp. sliced green onions, for garnish
Instructions
- In a large skillet over medium heat, add ground elk, honey, soy sauce, rice vinegar, ground ginger, Chinese five-spice, red pepper flakes, garlic powder. Mix to combine and cook until the meat is no longer pink.
- Add the cabbage to the skillet and lightly mix to combine.
- Lay out the wonton wrappers, then spoon 2 teaspoons of the meat mixture onto the center of each wonton wrapper. Working one at a time, moisten the edges of the wrapper with water. Then, fold the wrapper diagonally in half, sealing edges and pressing out any air. Repeat until all wontons are filled.
- Next, heat the olive oil in a large deep skillet over medium heat until hot. Arrange half of the pot stickers in a single layer in the skillet. Cook 3 to 4 minutes, or until lightly browned, turning occasionally. Then, carefully add ¼ cup water. Cover and cook for an additional 3 to 6 minutes.
- Remove pot stickers from the skillet and keep warm while you work through all of the wontons.
- Garnish with sliced green onion and serve immediately with sauce of your choice - soy sauce, ginger sauce, sweet chili sauce.
Notes
- Substitute ground venison if preferred
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 583Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 95mgSodium: 955mgCarbohydrates: 47gFiber: 3gSugar: 7gProtein: 35g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
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