Goose Wontons
Goose Wontons are big flavor in a tiny package and the perfect way to enjoy dinner after a hard day of hunting.
Servings: 4
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.