Goose Wonton Soup

These orange and ginger goose wontons can be served in the chicken broth soup or served as a main dish. If you’re using two goose breasts like this recipe calls for, you will end up using the entire package of wontons.

Serves: 4
Preparation: 45 minutes
Cook Time: 45 minutes

Ingredients

• 2 boneless goose breasts, cut into thin slices
• 8 oz sliced water chestnuts, divided
• 32 oz unsalted chicken broth
• 2 cups water
• 4 cups Bok Choy, roughly chopped
• 1/4 cup cilantro, chopped
• 1/4 cup basil, chopped
• 1 tsp kosher salt
• 1 egg yolk beaten + 1 tbsp water
• 1 package wonton wrappers
• 4 green onions, sliced

Goose Marinade 

• 1/3 cup juice from an orange
• 1 tsp orange zest
• 1/2 tbsp fresh ginger
• 1 tsp soy sauce
• 1 tsp rice wine vinegar
• 1 clove garlic, minced
• 1/4 cup cilantro, chopped

Directions

1. In a bowl, combine the marinade ingredients and the goose. Cover with plastic wrap and refrigerate for an hour or overnight.
2. Drain the goose from the marinade and dispose of the marinade.  Add the meat to a food processor along with ½ the can of water chestnuts and pulse a few times to blend ingredients until minced.
3. Place 1 teaspoon of mixture just below the center of the wonton wrapper. Using your finger, moisten the edge of the wrapper with a little egg yolk and seal forming a triangle. Bring the two side points up and over the filling and pinch the ends together. Repeat until done.
4. Fill a large pot with water and bring to a low simmer on the stove. Gently drop wontons into the water bath for 3-4 minutes or until wontons float to the top. Remove wontons with a slotted spoon, drain and set aside. Repeat until all wontons are cooked. Discard the water.
5. Place the pot back on the stove over medium heat. Add the chicken broth and 2 cups of water and bring to a low boil. Add remaining water chestnuts, chopped bok choy, cilantro, basil and a pinch of kosher salt. Reduce heat and simmer for about 5 minutes. Add goose wontons to broth and simmer until warm.
6. Serve the wonton soup in a large bowl and garnish with sliced green onions.