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