Goose Potstickers
This is a fun dish to get the whole family in on, filling and folding the dumplings can be a bit challenging at first but after you make a couple the process becomes second nature. You can make a large batch of these, freeze them and pan fry them from frozen, just cook steam for an extra 4-5 minutes. I call for goose leg meat in this recipe but it is also a great way to use a shot up breast. This recipe will also work with venison, pheasant, or pork
Ingredients:
4 each Goose Legs (cut meat away from bones & medium dice)
10 each Scallions (mince whites, thinly slice greens)
3” piece Fresh Ginger (grate on a microplane or finely mince)
8 each Garlic Cloves (minced)
1 tsp Five Spice Powder
1 tsp Chile Powder
1 each Lime (juice & zest)
1 tsp Sesame Oil
¼ cup Soy Sauce
1 Tbsp Fish Sauce
¾ cup Water
Wonton Wrappers
Process:
In a food Processor Combine all except water and wrappers
Pulse until meat is finely shredded and everything is combined
Fill wonton wrappers with 1 Tbsp of the filling in the center, brush the edges of the wonton wrapper with water
Pinch the edges together crimping them into a half moon shape
Heat a pan over medium high heat with enough oil to cover the bottom
Once hot carefully lay the dumplings in the pan making sure they’re not touching because they will stick together and make a big mess
Cook for 2 minutes until browned, pour off excess oil, add the water, be careful because the oil will splatter
Cover with a lid and reduce heat to low
Cook for 8 minutes
Dipping Sauce
Ingredients:
2 Tbsp Balsamic Vinegar
1 Tbsp Honey
2 tsp Fresh Ginger (minced)
1 each Garlic
Process:
Stir all to combine
I attempt to describe how to shape the dumplings in the recipe, if you’re having trouble there are plenty of videos online that do a very thorough job of explaining the process.