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