My family has been devouring dove potstickers lately. I’m convinced that dove meat was just meant to be cooked in a Wok. By flash-frying the dove meat in oil, it remains moist and brings out the best flavor. I love potstickers with just about any kind of meat and even vegetarian potstickers are amazing.
Potstickers are dumplings made with round wrappers and stuffed with meat or vegetable fillings. They are steamed or fried, or steam-fried and served with soy dipping sauce.
Really, you can use just about anything you like for the filling of your Potstickers. When collards and cabbage aren’t in season, I substitute the iceberg lettuce with them. You can double the meat and leave out the mushrooms, or even use two kinds of meats. If you don’t have a pound of dove meat, you can add beef or pork to the dove and your potstickers will be delicious.
You can certainly make your own dumplings, but the store-bought ones work great too. You can even use wonton wrappers. Most stores will carry one or the other in the refrigerator section of the grocery store.
Whatever you do, don’t let your dove stay in the freezer. They’re just too good to waste. Pull them out and make these potstickers. I have a feeling after you make them once, you’ll be wanting to stock that freezer with a lot more dove meat!
- 4 Tbsp Vegetable Oil
- 1 lb Dove meat finely chopped
- 8 Ounces Button mushroom cleaned and finely chopped
- 4 scallions light green parts chopped
- 2 Whole Garlic cloves minced
- 1/2 Head Iceberg lettuce chopped
- 1 Tbsp Sesame oil
- 3 Tbsp Soy sauce
- 3 Tbsp White vinegar
- 1 Tbsp Sugar
- 2 Large Eggs
- All-purpose flour for parchment paper
- 2 Tsp Kosher salt
- 2 12-Ounce Packages Round dumpling wrappers
In a large non-stick skillet, heat vegetable oil over medium-high heat. Add dove meat and cook for about 2 minutes or until it is done all the way through. Remove dove meat to a large bowl.
Add mushrooms, scallions, and garlic to the skillet and cook for 2 minutes or until mushrooms have released their liquid and begin to brown. Add more oil if needed for sautéing. Add mushroom mixture to the bowl with the dove meat and season with salt.
Add lettuce, oil, soy sauce, vinegar, sugar, eggs and red pepper flakes to the bowl with other ingredients and mix well.
Place a piece of parchment paper over a baking sheet and sprinkle flour on top. Place several dumpling wrappers on the parchment paper. Spoon one rounded teaspoon filling on one side of the wrapper. Moisten the inside edges with water using our finger. Bring the two edges together making a half-moon shape over the filling and press the two sides of the wrappers together. Make a few small pleats along the top layer. Repeat with the remaining wrappers and filling. Cover potstickers with a damp paper towel while you are making the remaining potstickers.
In the skillet or wok, heat remaining oil over medium-high heat. Arrange dumplings in a pan flat-side down, and cook 2 to 3 minutes or until golden brown. After browned on the one side, add 1/4 cup of water, add a lid and cook until heated through (4 to 5 minutes). Remove the lid and cook until water is evaporated and bottoms are crisp. Place dumplings on a serving platter and serve with your favorite dipping sauce.