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Goose Pot Stickers Recipe

Serve these goose pot stickers with jasmine rice, sweet chili sauce, sweet hot mustard or sweet and sour sauce

Goose Pot Stickers Recipe
Make this pot sticker recipe with goose, or substitute with duck breasts. (Nevada Foodies photo)
Print Recipe

Serves: 4
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes


  • 2 goose breasts, chopped in 1-inch cubes
  • 1 (8-ounce) can water chestnuts
  • 1 (8-ounce) can bamboo shoots
  • 4 green onions, chopped
  • 1 large shallot, chopped
  • 2-3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice wine vinegar
  • 1 package round pot sticker/dumpling wrappers
  • 1 cup water
  • ¼ cup chicken stock


1. Add top 10 ingredients to food processor and pulse until a fine stuffing is formed.

2. Remove 1 pot sticker wrapper from the package and cover the others with a damp cloth. Place a small rounded teaspoon of the mixture in the center of the wrapper. Moisten the edge of the wrap and fold wrap in half over filling to form a semi-circle. Starting at one end, pinch the edges closed with your thumb and finger (similar to pinching the edges of a pie crust). Set on a sheet pan and cover with a damp cloth. Repeat this process until all of the filling is gone.

3. Heat a large nonstick pan over medium-heat and add a tablespoon of vegetable oil to pan. Add 8 to 10 goose pot stickers at a time to the pan and cook for 2 minutes on one side. Turn pot stickers over and slowly add ¼ cup chicken stock to the pan, cover and cook for another 2 minutes. Remove pot stickers to a cookie sheet and place in a warm oven until ready to serve.. Repeat until all the pot stickers are cooked.

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