Wild Goose Wontons: Big Flavor in a Tiny Package
Wild goose wontons pack big flavor into a small, satisfying bite—the perfect way to enjoy a comforting dinner after a long day in the field.
These waterfowl wontons are filled with a savory blend of wild specklebelly goose meat, fresh ginger, minced garlic, sweet red bell pepper, green onions, cilantro, water chestnuts, Hoisin sauce, soy sauce, and a splash of rice vinegar. Chop, pulse, and chill the mixture for an hour or two to let the flavors meld, then spoon it into individual wonton wrappers.
Working in batches, gently drop the filled wontons into a pot of simmering water and cook until they float to the top, signaling they’re perfectly done. Drain carefully, then serve over steamed rice and garnish with chopped green onions and a drizzle of chili oil for a vibrant, satisfying wild game meal.
Substitutions for Wild Goose Wontons
If specklebelly goose isn’t available, don’t worry—this recipe works beautifully with other wild geese or even different types of waterfowl. Duck, Canada goose, or snow goose all bring their own rich, gamey flavor while maintaining the tender, juicy texture that makes these wontons so satisfying. The key is to use finely chopped meat so it blends seamlessly with the aromatic vegetables and seasonings, letting the bold, savory flavors shine through in every bite.
More Weekly Wild Game Inspiration
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Prep the filling carefully. Pulsing the ingredients in a food processor ensures the goose meat, vegetables, and seasonings are finely minced and blend evenly into each wonton. Chilling the mixture for 1–2 hours before filling helps the wontons hold their shape.
Add all the wonton filling ingredients to a food processor and pulse until the mixture reaches a finely minced texture.
Place about 1 teaspoon of the filling in the center of each wonton wrapper. Moisten the edges with water and fold to form a triangle.
Bring the two side points up over the filling and pinch the ends to seal. Repeat with the remaining wrappers and filling.
Fill a large pot with water and bring to a gentle boil. Working in batches, carefully add about 10 goose wontons at a time to avoid overcrowding. Cook each batch for 2–3 minutes, or until the wontons float to the top.
Use a slotted spoon to remove the cooked wontons, drain, and set aside. Repeat with the remaining batches.
Serve the goose wontons over steamed rice, garnished with chopped green onions and a drizzle of chili oil.
More Delicious Wild Goose and Duck Recipes
If you love cooking with wild waterfowl, there are so many delicious ways to showcase their rich, gamey flavor beyond these wontons. Tender roasted goose or duck breasts, pan-seared with a honey-balsamic glaze, offer a simple yet elegant meal, while hearty stews and confit dishes turn leftover meat into warming, comforting dinners. Ground or finely chopped waterfowl also works perfectly in dumplings, tacos, and stir-fries, bringing a unique depth of flavor to everyday meals. Whether you’re looking for something quick and casual or a special centerpiece for the table, wild goose and duck provide endless opportunities to elevate your cooking and celebrate the harvest. Click here for more wild goose and wild duck recipes.
Ingredients
Wonton filling
- 2 specklebelly goose breasts, cut into small cubes
- 1/4 cup sweet red bell pepper, finely chopped
- 1/4 cup green onions, finely chopped
- 4 oz water chestnuts, sliced
- 1/2 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 tbsp cilantro, finely chopped
- 1 tbsp soy sauce, low sodium
- 1 tbsp Hoisin sauce
- 1 tbsp rice vinegar
- 1/2 tsp kosher salt
Wonton wrapper
- 12 oz wonton wrappers, 25-30
Instructions
- Add all the wonton filling ingredients to a food processor and pulse until the mixture reaches a finely minced texture.
- Place about 1 teaspoon of the filling in the center of each wonton wrapper. Moisten the edges with water and fold to form a triangle. Bring the two side points up over the filling and pinch the ends to seal. Repeat with the remaining wrappers and filling.
- Fill a large pot with water and bring to a gentle boil. Working in batches, carefully add about 10 goose wontons at a time to avoid overcrowding. Cook each batch for 2–3 minutes, or until the wontons float to the top.
- Use a slotted spoon to remove the cooked wontons, drain, and set aside. Repeat with the remaining batches.
- Serve the goose wontons over steamed rice, garnished with chopped green onions and a drizzle of chili oil.
Notes
- Prep the filling carefully. Pulsing the ingredients in a food processor ensures the goose meat, vegetables, and seasonings are finely minced and blend evenly into each wonton. Chilling the mixture for 1–2 hours before filling helps the wontons hold their shape.
- Wrapper technique. Moisten the edges with water and pinch tightly to seal. Folding the side points over the filling creates a secure, decorative seal that prevents leaks during cooking.
- Cook in batches. Avoid overcrowding the pot, as too many wontons can stick together or cook unevenly. Drop 8–10 at a time and cook until they float to the top.
- Serving suggestions. Serve over steamed rice for a complete meal, and garnish with green onions and a drizzle of chili oil for added flavor and visual appeal.
- Wild waterfowl substitutions. If specklebelly goose isn’t available, other whole wild geese or waterfowl—like duck, Canada goose, or snow goose—work perfectly. Use finely chopped meat so it blends seamlessly with the aromatics.
- Make-ahead tip. Assemble the wontons and freeze them on a sheet pan in a single layer. Once frozen, transfer to a bag or container and cook directly from frozen—just add a minute or two to the boiling time.
Discover More Wild Game Recipes in My Cookbook
If you enjoy waterfowl meals like these wild goose wontons, my Wild Game Cuisine Cookbook is filled with family-friendly recipes using goose, duck, elk, venison, antelope, and more. From quick weeknight dinners to camp-ready classics, each dish is designed to help you turn your harvest into meals worth gathering around—because every meal tells a story.