Goose Potstickers

Goose Potstickers – A delicious dumpling filled with a blend of wild goose, crunchy water chestnuts, onions, garlic, fresh grated ginger and other flavorful ingredients. Chop, pulse and fill the aromatic meat mixture into each individual wrapper for a mouthwatering appetizer or an asian inspired dinner.

If you don’t have goose meat on hand, you can substitute with wild duck as the main source of protein.

Add chopped goose meat, water chestnuts, red bell pepper, green onions, shallot, garlic, ginger, hoison sauce, soy sauce and rice vinegar to a food processor. Process until a fine stuffing is formed. Refrigerate for an hour.

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

Heat a skillet over medium heat and add a few tablespoons of oil to the skillet. Place about 8-10 potstickers into the pan, flat side down and cook for 2 minutes. Once the 2 minutes are up, carefully add a little chicken stock to the pan, turn the heat down to low, cover, and steam for another 2 minutes. Remove to a heatproof platter and place in the warm oven.

Repeat with the remaining potstickers.

Garnish with chopped green onions and serve with sweet heat chili sauce.

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Goose Potstickers

A delicious dumpling filled with a blend of wild goose, crunchy water chestnuts, onions, garlic, fresh grated ginger and other flavorful ingredients.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Course: Main Course

Cuisine: Chinese

Keyword: goose potstickers, goose recipes

Servings: 6

Ingredients

• 2 boneless skinless goose breasts, roughly chopped
• 8 oz water chestnuts, chopped
• 1/2 cup red bell pepper, chopped
• 2 green onions, chopped
• 1 shallot, chopped
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, chopped
• 2 tbsp hoison sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 package round pot sticker wrappers
• 1/2 cup vegetable oil for frying
• 1 cup chicken stock

Instructions

• Add chopped goose meat, water chestnuts, red bell pepper, green onions, shallot, garlic, ginger, hoison sauce, soy sauce and rice vinegar to a food processor. Process until a fine stuffing is formed. Refrigerate for an hour.
• To form the dumplings, remove 1 wrapper from the package, covering the others with a damp towel. Moisten the edges of the wrapper lightly with water. Place a rounded teaspoon of the stuffing in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp towel. Repeat procedure until all of the filling is gone.
• Heat a skillet over medium heat and add a few tablespoons of oil to the skillet. Place about 8-10 potstickers into the pan, flat side down and cook for 2 minutes. Once the 2 minutes are up, carefully add a little chicken stock to the pan, turn the heat down to low, cover, and steam for another 2 minutes. Remove to a heatproof platter and place in the warm oven. Repeat with the remaining potstickers.
• Garnish with chopped green onion and serve with sweet heat chili sauce.

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