Wild Goose Wontons Recipe
Enjoy wild goose wontons packed with tender specklebelly goose, aromatic vegetables, and savory seasonings. Easy to make, perfect over rice, and adaptable with other wild waterfowl.
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 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.