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
- 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.