Recipe: Pheasant Pot Stickers with Mango Sauce - The Residences at Rough Creek Lodge

Looking for a burst of flavor? Chef Gerard Thompson’s recipe for Pheasant Pot Stickers with Mango Sauce is sure to become a family favourite. Featured in The Wild Game Cookbook (a must-have for your Rough Creek kitchen!), this recipe yields 14-16 two-bite appetizers – perfect for your next party or family game night.

 

GYOZA INGREDIENTS

  • 4 ounces raw pheasant, finely chopped
  • 2 ounces raw, fresh foie gras, diced (or 1 ounce chicken liver plus 2 tablespoons butter)
  • 1/2 cup lobster mushrooms, finely chopped and cooked
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 1 egg
  • 1 tablespoon water
  • 1 package gyoza skins (or use wonton wrappers cut into rounds with a cookie cutter)
  • 8 cups salted water
  • 2 tablespoons vegetable oil for cooking

 

MANGO SAUCE INGREDIENTS

  • 1 small shallot, minced
  • 1/4 cup chili garlic sauce (available at most Asian supermarkets)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 1/2 tablespoon chopped fresh cilantro
  • 1 cup mango puree
  • Kosher salt to taste

 

GYOZA INSTRUCTIONS

  1. Mix pheasant, foie gras, mushrooms, garlic, ginger, and sesame oil together.
  2. In a separate bowl, whisk egg and 1 tablespoon water.
  3. Lay gyoza skins out 2 at a time. Brush lightly with egg mixture.
  4. Place 1 tablespoon pheasant mixture in center of each gyoza skin and fold over into half-moon shape. Press edges to seal.
  5. Cook pot stickers in gently boiling salted water for 3 to 4 minutes. Drain on paper towels.
  6. Preheat a nonstick frying pan, add oil, and sear drained pot stickers until golden brown.

 

MANGO SAUCE INSTRUCTIONS

  1. Combine all sauce ingredients and mix well.
  2. Serve with pot stickers.