Make this pot sticker recipe with goose, or substitute with duck breasts. (Nevada Foodies photo)
May 26, 2015
By Kristy Crabtree
Print Recipe
Serves: 4 Prep time: 20 minutes Cook time: 5 minutes Total time: 25 minutes
Ingredients:
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 Directions:
1. Add top 10 ingredients to food processor and pulse until a fine stuffing is formed.
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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.
For more game bird & waterfowl recipes, visit NevadaFoodies.com .
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