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.These gyoza are easily made in a skillet and turn out juicy on the inside and golden brown on the outside. They are one of our all-time favorite goose recipes.GYOZA VS POTSTICKERSGyoza is the Japanese version of a Chinese Dumpling or Potsticker. If you are like me, the first dumplings you ever ate were the Chinese version - potstickers from your local Chinese restaurant. But it can get confusing about what the difference is, if any, between Gyoza vs Potstickers when you have stores like Trader Joe's labeling their Asian dumplings Chicken Gyoza Potstickers. Here's the product description found on their website: "According to culinary historians, gyoza (“jiaozi” in Mandarin) were invented by the Chinese. It’s rumored that the potsticker came to be when a Chinese chef walked away from the stove while gyoza were boiling, the water boiled off, and the stuffed dumplings stuck to the wok. The crisped side proved to be quite pleasing."I decided to do some research and grabbed one of my favorite cookbooks off the shelf, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More written by Andrea Nyguyen.The popular method for making potstickers is what Andrea Nguyen calls the “fry-steam-fry,” where the dumplings are first lightly browned in some oil, water is added to the pan, which is then covered to steam and cook the dumpling filling, then the pan is uncovered to let the water cook off and the dumplings pan fry until crispy on the outside.By the way, Nguyen points out that potstickers should actually be broken up into two words pot stickers. At any rate, pot stickers are described as medium-sized dumplings, usually eaten in two to three bites. They have fairly thick, often homemade wrappers that crisp up nicely on the outside while still being soft with a juicy filling inside.WHAT IS GYOZA?The Japanese admit they borrowed the pot sticker dumpling idea from the Chinese. Japanese soldiers were exposed to jiaozi during World War II when they were in Manchuria, which is in Northern China.Once they returned home, they recreated the delicious dumplings they had eaten in China. The extremely close relationship between gyoza and jiaozi is such a close one that gyoza is actually the Japanese pronunciation of jiaozi!While Chinese pot stickers are usually made from scratch using flour, salt, and water, Gyoza are almost always made from pre-made wrappers, like the wonton wrappers you'll find in your local grocery store, are thinner, smaller, and more delicate.Gyoza are also usually a bit smaller than a pot sticker, about one to two bites. Although they’re also cooked the exact same way as pot stickers with the “fry-steam-fry” method.HOW TO FREEZE GYOZAAfter making the gyoza, you can freeze them and save them to cook later and serve as an appetizer at your next gathering with family and friends. Arrange the gyoza in a single layer on a parchment-lined baking sheet, place them in the freezer for about two hours until frozen, then toss them in a Ziploc bag or vacuum seal bag.HOW TO MAKE GYOZA1. 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.2. In separate small bowl, combine dipping sauce ingredients and set aside.3. 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.4. To cook, heat 1 tablespoon of vegetable 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.5. 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.6. Repeat the process with the other 12 gyoza.7. Serve immediately with dipping sauce.MORE GREAT GOOSE RECIPESIf you are looking for more great ideas on how to cook geese, be sure and check out these family favorites:- Goose Soup- Goose Fettuccini- Goose French Dip Sandwiches- Goose Stew- Fried Goose Gizzards- Goose and Garlic Soup- Goose Pastrami- Goose Pastrami Irish Egg Rolls- Goose GondiCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Goose Gyoza Recipe? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Goose Gyoza Recipe? Be sure to leave a 5-star rating RIGHT HERE!
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.
