Spicy venison dumplings with salad

I love this recipe for 2 reasons: 1. I love Venison because the meat is lean, healthy & versatile so I can use it in many styles of cooking. 2. Living in NZ I'm surrounded with different cultures & cuisines, and this inspired me to create this recipe that uses Asian technique (dumpling) while infusing Middle Eastern flavour (oh please don't call this fusion, it's simply New Zealand)

Ingredients

500 g	Venison mince (Main)
2 Tbsp	Chilli sauce, extra hot
2 cloves	Garlic
2 tsp	Salt
1 sprig	Fresh thyme
1 tsp	Soy sauce
1 tsp	Sugar
1 tsp	Ground black pepper
1 packet	Gyoza wrappers (Main)

Tahini sauce

4 Tbsp	Thick greek yoghurt
1 Tbsp	Tahini paste
1 Tbsp	Lemon juice
1 clove	Garlic
1 pinch	Salt

Salad

2 punnets	Watercress
200 g	Apples
1 packet	Chestnut
2 Tbsp	Extra virgin olive oil
1 Tbsp	Pomegranate balsamic vinegar
1 Tbsp	Lemon juice
1 pinch	Salt

Directions

1. In a medium bowl combine Venison mince, extra hot chilli sauce, chopped thyme, chopped garlic, soy sauce, sugar, salt & pepper and mix well.
2. Place a gyoza wrapper on one hand and put a teaspoonful of the mix in the centre of the wrapper. Brush top half of the edge with cold water. Make a semicircle, pleat the front side of the wrapper and seal the top.
3. Place a large frying pan over a high heat, add olive oil and place dumplings. Add ¾ cup water, cover with fitting lid and cook on medium heat for about 7-8 minutes or until the dumplings are cooked
4. To make tahini sauce: mince garlic, in a small bowl combine all ingredients and mix well
5. To make pomegranate dressing: in a small bowl combine extra virgin oilive oil, pomegranate balsamic vinegar, lemon juice & salt and whisk well
6. To make watercress, apple and roasted chestnut salad: cut one apple into thin sticks, mix gently with chestnuts, watercress and pomegranate dressing
7. Serve dumplings with tahini sauce and watercress, apple and roasted chestnut salad