In a jug add the chicken stock and cornflour, stir to dissolve the cornflour then pour into a large mixing bowl.

Into the mixing bowl add the ground venison, soy sauce, vinegar, sesame oil, ginger, garlic, red chilli, carrot and spring onion. Stir and mix well to combine.

Then take a dumpling wrapper in one hand and place one tablespoon of the venison mixture into the centre of the wrapper.

Moisten the edges of the wrapper with cold water then fold the wrapper in from the outside towards your thumb. Repeat to form 5 pleats then press together to seal the wrapper.

Place the sealed dumpling onto a tray and continue the process for the remaining dumplings. (At this stage you can freeze the dumplings on the tray and save for a quick and healthy meal whenever needed.)

If cooking immediately then place a large saucepan of salted water on a high heat and bring to the boil.

Once the water is boiling, add the dumplings and cook for 5 minutes. The wrappers should be tender and the filling cooked through.

Drain the dumplings then serve with a dipping sauce for a light and healthy dish.