Easy Goose Gyoza Recipe (Potstickers Recipe)
Learn how to make this easy Goose Gyoza Recipe, as well as a simple explanation about the difference between gyoza vs potstickers.
Servings: 24 potstickers
Ingredients
Potstickers
- 24 store-bought wonton wrappers
- ¼ pound ground goose meat I use meat from legs/thighs, but breast meat is fine.
- 2 tablespoons soy sauce
- 4 tablespoons sesame oil (2 for the filling and 2 for frying)
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 celery stalk, finely chopped
- 3 baby carrots, finely chopped
- 3 green onions, finely chopped
- 1 teaspoon minced garlic
- 1 egg, beaten
Dipping Sauce
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- ¼ teaspoon red chili flakes
- ¼ teaspoon sugar
Instructions
- In large bowl, combine ground goose meat with diced celery, carrots, onions, garlic, 1 teaspoon each ground ginger, black pepper, sugar, 2 tablespoons each soy sauce & sesame oil. Mix well.
- In separate small bowl, combine dipping sauce ingredients and set aside.
- Place wonton wrappers on work surface, and place 2 teaspoons of goose filling in center of each. Brush a little egg mixture around all edges, fold in half to corners, press to seal with fork and set aside on paper towel until ready to cook. *Do not lay potstickers on top of each other before cooking to prevent them from sticking together and tearing.
- To cook, heat 1 tablespoon of sesame oil in a large skillet (that has a lid) over medium high heat and place 12 of the goose gyoza in a single layer in the pan. Cook until the underside is light golden, then pour ⅓ cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated and the bottom of the gyoza is golden brown and not wet and soggy, about 3 minutes. Transfer the cooked gyoza to a plate.
- Repeat the process with the other 12 gyoza.
- Serve immediately with dipping sauce.
