Goose wontons are big flavor in a tiny package and the perfect way to enjoy dinner after a hard day of hunting.
The waterfowl wontons are filled with a tasty blend of wild specklebelly goose meat, fresh ginger, minced garlic, sweet red bell pepper, green onions, cilantro, water chestnuts, Hoisin sauce, soy sauce and rice vinegar. Chop, pulse and chill for an hour or two before filling the aromatic meat mixture into individual wonton wrappers. Working in batches, drop the goose filled wontons into a pot of low boiling water and cook until each one rises to the top.
Drain the goose wontons and serve over steamed rice garnishing with chopped green onions and chili oil.
One of my TOP 5 Waterfowl recipes.
(You can prepare all wonton filling ingredients and refrigerate for 1 hour or overnight to marinate before making the wontons. This step enhances the overall aromatics and flavor of the wonton filling.)
Add all of the wonton filling ingredients to a food processor and pulse to blend into a minced meat texture.
Place 1 teaspoon of the wonton filing into the center of the wonton wrapper. Moisten the edges of the wrapper with water and seal forming a triangle.
Bring the two side points up and over the filling and pinch the ends. Repeat until done.
Fill a large pot with water and bring to a low boil on the stove. Working in batches, gently drop about 10 goose wontons into the water so not to overcrowd. Cook the first batch for 2-3 minutes or until the wontons float to the top.
Remove the wontons with slotted spoon, drain and set aside. Repeat until all the wontons are cooked
Serve the goose wontons with steamed rice and garnish with green scallions and chili oil.
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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 of the wonton filling ingredients to a food processor and pulse to blend into a minced meat texture.
- Place 1 teaspoon of the wonton filing into the center of the wonton wrapper. Moisten the edges of the wrapper with water and seal forming a triangle. Bring the two side points up and over the filling and pinch the ends. Repeat until done.
- Fill a large pot with water and bring to a low boil on the stove. Working in batches, gently drop about 10 goose wontons into the water so not to overcrowd. Cook the first batch for 2-3 minutes or until the wontons float to the top.
- Remove the wontons with slotted spoon, drain and set aside. Repeat until all the wontons are cooked.
- Serve the goose wontons with steamed rice and garnish with green scallions and chili oil.
Notes
- Waterfowl wontons can be made with other goose breast meat or with other duck breast meat. The sizes of the breast meat will vary.
- You can process all wonton filling ingredients and refrigerate for 1 hour or overnight to marinate before making the wontons. This step enhances the overall aromatics and flavor of the wonton filling.
Celebrate your harvest from the field to the dinner plate with my favorite Wild Game Cooking and Kitchen Essentials – because every meal tells a story.
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