Goose Wonton Soup

Goose Wonton Soup
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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.  So, be prepared to have a few extra for taste testing while cooking. I also brined the goose for a day in a salt water bath but it is not a necessary step.

I really enjoy this soup and hope you do as well. The broth is simple and allows for the flavor of the orange and ginger infused goose wontons to really shine and hit the spot. ~Enjoy!

Brine (optional)

  • 8 cups water
  • 1/2 cup kosher salt
  • 2 or more Goose Breasts

Mix 8 cups of cold water together with 1/2 cup of kosher salt in large plastic or glass container. Add goose to water bath and seal. Let mixture brine for 12-24 hours. When ready to cook, remove goose from brine, wash with cold water and dry on a few  paper towels.


  • 2 goose breasts cubed
  • Marinade for goose (see below)
  • 1 can water chestnuts sliced
  • 3 – 14.5oz can chicken broth
  • 2 cups water
  • 4 cups Bok Choy chopped
  • 1 carrot diced
  • 1/4 cup cilantro chopped
  • 1/4 cup basil chopped
  • 1/4 cup green onion chopped
  • 1 egg yolk beaten with 1 tablespoon water
  • 1 package wonton wrappers

Goose Marinade

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


  1. Combine above marinade ingredients with goose meat, cover and refrigerate for an hour or overnight.
  2. Add goose meat and marinade ingredients to a food processor along with 14 sliced water chestnuts and pulse a few times to blend ingredients into a minced meat mixture.
  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 pan with water and bring to a low boil or simmer on the stove. Gently drop wontons into water bath for 3-4 minutes or until wontons float to the top. Remove wontons with slotted spoon, drain in a colander and set aside. Repeat until all wontons are cooked.
  5. Bring the chicken broth and water to a boil. Add remaining water chestnuts, bok choy, carrots, green onions, 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.

Fill a large bowl with the goose wonton soup and garnish with green onion, cilantro, basil and chili flakes.

Goose Wonton Soup

Orange and ginger goose marinade


Goose Wonton Soup

Pulse goose meat and marinade ingredients in a food processor.


Goose Wonton Soup

Orange and ginger goose wontons


Goose Wonton Soup

Wonton soup ingredients: carrots, green onion, basil, cilantro and bok choy.


Goose Wonton Soup

Goose Wonton Soup



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