INDGREDIENTS

• 2 Goose Breasts (marinate in Teriyaki for 2-3 days)
• 8oz can Water Chestnuts
• 8oz can Bamboo Shoots
• 4 green onions
• 1 large shallot
• 2-3 garlic cloves
• Grated ginger
• 1/4 teaspoon cayenne pepper
• Salt and pepper

POSTICKER DIPPING SAUCE

• 1 cup soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon chili sauce
• 1 teaspoon ginger (fresh)
• 1 clove garlic (chopped)

DIRECTIONS

Add all ingredients above to food processor. Process until fine stuffing is formed.

TECHNIQUE

I admit that I use Alton Brown’s “Perfect Potstickers” technique when making any potsticker. It does come down to the technique in cooking that makes these little dumplings so enjoyable.

1) To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

2) Heat a 12-inch sauté pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked.

3) Serve immediately.