Crowd Favorite Dove Dumplings
Published on September 2, 2026 by Justin Adams
Dove poppers are great. And chances are, if you’re hunting doves on opening day, I would say that nine out of 10 of you will most likely be eating your dove breasts on a jalapeño filled with cream cheese, wrapped in bacon, and grilled to perfection.
It’s probably one of my favorite ways to eat it. There’s not a thing wrong with it that way. But if you’re fortunate to have a fruitful year with your numbers and a few freezer bags full of tasty dove meat, you should set some aside for this recipe. This recipe is extremely simple and majorly delicious. I’ll even save you time and energy by telling you to mince the meat in a food processor instead of grinding it like typical pork or chicken you would find in a dumpling. These are best shared with friends and family, and the kiddos will love them too. Happy hunting this season. Enjoy!
Dove Dumplings
- 1 pound dove breast meat, finely minced
- 1 cup napa cabbage, finely minced
- 3 scallions, finely chopped (reserve some for garnish)
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 30 round gyoza/dumpling wrappers
- 2 tablespoons vegetable oil (for frying)
- 1/3 cups water (for steaming)
Dipping Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
Steps
Mix the filling: Combine the dove, cabbage, scallions, garlic, 2 tablespoons of the soy sauce, and the sesame oil in a bowl. Mix well until fully coated and sticky.
Fill and fold: Spoon about 1 teaspoon of filling into the center of each 30 round gyoza/dumpling wrappers. Wet the edge with water, fold in half, and pinch to seal.
Fry the bottoms: Heat 2 tablespoons of vegetable oil (for frying) in a nonstick skillet over medium-high heat. Add dumplings flat-side down and fry until golden, about 2-3 minutes.
Steam: Add the water, cover immediately, and steam until filling is cooked through and wrappers are translucent, about 5 minutes.
Crisp and serve: Uncover and let excess water cook off, about 2 minutes, until bottoms re-crisp.
Dipping sauce: Mix together 3 tablespoons of the soy sauce and the rice vinegar.
Garnish with scallions and sesame seeds on top.
