Goose Pot Stickers Recipe

Goose Pot Stickers Recipe

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

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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