Homemade Goose Potstickers – Perfect Appetizer or Dinner

Delicious goose potstickers or dumplings filled with a savory blend of wild goose, crunchy water chestnuts, onions, garlic, fresh grated ginger, and other flavorful ingredients. Simply chop, pulse, and spoon the aromatic meat mixture into each wrapper for a mouthwatering appetizer or an Asian-inspired dinner. No goose on hand? Wild duck makes an excellent substitute for the main protein, keeping the dish just as tender and flavorful.

In a food processor, combine chopped goose meat, water chestnuts, red bell pepper, green onions, shallot, garlic, fresh ginger, hoisin sauce, soy sauce, and rice vinegar. Process until a fine, evenly mixed stuffing forms. Refrigerate for 1 hour to firm up.

To form the dumplings, remove 1 wrapper from the package, keeping the others covered with a damp towel. Lightly moisten the edges of the wrapper with water. Place a rounded teaspoon of stuffing in the center, fold over, seal the edges, and shape as desired. Place on a sheet pan and cover with a damp towel. Repeat until all filling is used.

Heat a skillet over medium heat and add a few tablespoons of oil. Place 8–10 potstickers flat-side down and cook for 2 minutes until lightly browned.

Carefully add a small amount of chicken stock to the pan, reduce heat to low, cover, and steam for 2 minutes. Remove cooked potstickers to a heatproof platter and keep warm in the oven. Repeat with remaining potstickers.

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

More Wild Goose & Duck Recipes

Wild goose and duck are full of flavor and perfect for a variety of dishes. Try pan-seared duck breasts, crispy roasted goose legs, savory stews, or Asian-inspired dumplings. With bold marinades and simple sauces, these versatile birds make every meal special and approachable, whether it’s a weeknight dinner or a show-stopping feast. Explore more wild goose and duck recipes to bring these flavorful birds to your table.

Follow NevadaFoodies for Weekly Wild Game Inspiration

For even more wild game inspiration, follow NevadaFoodies on Instagram and Facebook. Every week, I share new recipes, cooking tips, and creative ways to prepare elk, venison, antelope, and more. From quick weeknight dinners to show-stopping dishes, following along ensures you’ll never run out of ideas to make your wild game meals exciting, flavorful, and memorable.

Goose Potstickers

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

Print Recipe Pin Recipe Rate Recipe

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Course: Main Course

Cuisine: Chinese

Keyword: goose potstickers, goose recipes

Servings: 6

Ingredients

• 1 lb chopped wild goose meat (or wild duck)
• 1/2 cup water chestnuts, finely chopped
• 1/2 red bell pepper, finely chopped
• 3 green onions, chopped (plus extra for garnish)
• 1 shallot, chopped
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tbsp hoison sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 package dumpling wrappers
• 3 tbsp oil, for pan frying
• 1 cup chicken stock
• Sweet heat chili sauce, for serving

Instructions

• In a food processor, combine chopped goose meat, water chestnuts, red bell pepper, green onions, shallot, garlic, fresh ginger, hoisin sauce, soy sauce, and rice vinegar. Process until a fine, evenly mixed stuffing forms. Refrigerate for 1 hour to firm up.
• To form the dumplings, remove 1 wrapper from the package, keeping the others covered with a damp towel. Lightly moisten the edges of the wrapper with water. Place a rounded teaspoon of stuffing in the center, fold over, seal the edges, and shape as desired. Place on a sheet pan and cover with a damp towel. Repeat until all filling is used.
• Heat a skillet over medium heat and add a few tablespoons of oil. Place 8–10 potstickers flat-side down and cook for 2 minutes until lightly browned.
• Carefully add a small amount of chicken stock to the pan, reduce heat to low, cover, and steam for 2 minutes. Remove cooked potstickers to a heatproof platter and keep warm in the oven. Repeat with remaining potstickers.
• Garnish with chopped green onion and serve with sweet heat chili sauce.

Notes

• Protein swap: If you don’t have goose, wild duck is an excellent substitute. Chicken or pork can also be used.
• Wrappers: Use wonton or gyoza wrappers; store-bought frozen wrappers work well.
• Make-ahead: The filling can be prepared a day in advance and refrigerated.
• Cooking tip: Don’t overcrowd the skillet—cook in batches for best results.

Tried this recipe?Let us know how it was!

Waterfowl Recipes and Cookbook

If you love cooking with waterfowl, there are endless ways to showcase these rich, flavorful birds. From crispy duck rangoon and pan-seared duck breasts to roasted goose legs and hearty stews, wild waterfowl can transform any meal into a memorable experience. In my Wild Game Cuisine Cookbook, I share dozens of tried-and-true recipes, tips, and techniques for preparing goose, duck, and other wild game so you can bring bold, delicious flavors to your table.