Canada Goose Pot Stickers


(courtesy of Kristy Crabtree of Nevada Foodies ––
(makes 14 to 16 pot stickers) INGREDIENTS
2 goose breasts (marinate in teriyaki sauce for 2 to 3 days)
8-ounce can water chestnuts
8-ounce can bamboo shoots
4 green onions
1 large shallot
2 to 3 garlic cloves
Grated ginger
1/4 teaspoon cayenne pepper
Salt and pepper DIRECTIONS
Add all ingredients above to food processor. Process until
fine stuffing is formed.
To form the dumplings, remove 1 wonton wrapper from the
package, covering the others with a damp cloth. Brush 2 of
the edges of the wrapper lightly with water. Place ½ rounded
teaspoon of the goose mixture in the center of the wrapper.
Fold over, seal edges, and shape as desired. Set on a sheet
pan and cover with a damp cloth. Repeat procedure until all
of the filling is gone.
Heat a 12-inch sauté pan over medium heat. Brush with vegetable
oil once hot. Add 8 to 10 pot stickers at a time to the
pan and cook for 2 minutes, without touching. Once the 2
minutes are up, gently add 1⁄3 cup chicken stock to the pan,
turn the heat down to low, cover, and cook for another 2
minutes. Remove wontons to a heatproof platter and place in
the warm oven. Clean the pan in between batches by
pouring in water and allowing the pan to deglaze. Repeat
until all the pot stickers are cooked.
Serve immediately with Pot Sticker Dipping Sauce Mix together:
1 cup soy sauce
1 tablespoon red wine vinegar
1 tablespoon sugar
1 teaspoon chili sauce
1 teaspoon ginger (fresh)
1 clove garlic (chopped)




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