(As seen in “edible Reno-Tahoe” Fall 2011 Magazine)

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.

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With fall hunting upon us, we tend to have a lot of waterfowl filling up the refrigerator. The best time to cook anything is right away when it’s fresh. So a recipe that we love and our friends love is an easy to cook up recipe that will leave you with zero leftovers and extra room in the freezer.

INGREDIENTS

• 6 Goose Breasts
• Soy Vay Veri Veri Teriyaki
• McCormick Grill Mates – Southwest
• Bacon
• BBQ Sauce (optional)

DIRECTIONS
Cut 6 breasts into 1 ½ chunks. Marinade 1/2 of the breast meat in Soy Vay’s Veri Veri Teriyaki sauce and marinade the other half using the McCormick’s Grill Mates powder packet.  Marinate for up to 30 minutes or 24 hours.

Heat BBQ to high and be sure that it’s good and hot before BBQ’ing skewered meat.

Cut 1 ½ inch slices of bacon. Skewer goose meat and bacon slices until skewers are full.

BBQ skewer’s until meat and bacon is cooked thoroughly. Be sure not to overcook goose meat.

Remove from skewers and cover in your favorite BBQ sauce and serve immediately.

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