I have mentioned before that my husband is a very avid duck hunter. I usually make him responsible for figuring out how to cook what he brings home, but since it was Valentine's Day, I decided to take an interest and cook some duck for him. His sister gave him a fabulous wild game cookbook called, "Eat Like a Wild Man" (compiled by Rebecca Gray) and I found this super delicious recipe. By the way, Miss 7 absolutely loved this dinner and I'm sure Miss 6 would have, if she wasn't a non-meat eater.
1 duck, skinned and boned or 1 1/2 cups skinned and boned meat from back and/or legs
(if you don't eat duck, I think chicken or some other meat would work just fine)
1 1/2 tbsp thin soy sauce (I didn't try to find thin, I just used regular)
1 green onion, finely chopped
1 clove garlic, minced
2 tsp fresh ginger, minced (this is one case where you should buy fresh, don't try powdered)
1 c cabbage, finely chopped
1 tbsp cornstarch
1 tbsp sesame oil
1/4 c water
1 package wonton skins
1 tsp cornstarch
1 tbsp water
Grind the duck meat in a blender. Remove to a bowl and stir in soy sauce, onion, garlic, ginger, cabbage, cornstarch and water. Scoop about 2 tsp of filling in the center of each wonton skin. Mix the paste ingredients, then moisten the edge of the dough with paste, fold the skin over the filling, and pinch the edges to seal. Place the potstickers, well separated, on a cookie sheet. Keep them moist with a damp towel until needed. In a frying pan, heat the sesame oil over medium heat. Set in the potstickers without letting them touch each other. Cook uncovered until the bottoms are golden brown- about 5 minutes. Turn the heat to low, add 1/4 c water; cover and steam 6 to 8 minutes, until the water evaporates. Remove them with a spoon and serve with soy sauce or favorite dipping sauce. Makes about 3 dozen.