If you happen to have any leftover adobo pheasant, this Pheasant Adobo Potstickers recipe is perfect.
I honestly used Joshua Weissman’s recipe for this. I used the pheasant adobo recipe I adapted and then used his leftover recipe. It is delicious. It is an excellent way to tenderize your pheasant further.
Dumplings are delicious. There has never been a moment where I have turned a dumpling down and I don’t believe there ever will be. They are little bundles of deliciousness. They take time to make, but are so worth it.
This is my second dumpling recipe and it won’t be my last. They are a great way to utilize items in your fridge that may not get used. Although some might think it is sacrilegious on this site, if you have a bunch of leftover veggies, you can make delicious veggie dumplings as well. They are truly versatile.
Pheasant Adobo Potstickers
- ¼ head green cabbage thinly sliced (I used a food processor)
- 1/8 tsp salt
- 3 green onions thinly sliced
- 2 C leftover pheasant adobo deboned and chopped finely
- 6 T leftover pheasant sauce
- ~35 Gyoza wrappers
- oil I used a combination of sesame and vegetable oils
- ¼ cup water plus more if multiple batches needed
- chili oil
- Gyoza sauce
- In a large bowl, add sliced cabbage, salt, and green onions. Mix together.
- Add in the leftover pheasant and leftover sauce. Combine.
- Fill gyoza wrappers with the mixture (about 2 tsp).
- Wet the edges, fold like a taco, pinch in the center, and pleat each side starting with the center. 3 total pleats. Repeat until all the filling is used.
- Heat a nonstick skillet over medium heat, add just enough oil to coat the bottom pan (about 2 Tbsp).
- Once hot, arrange the gyozas around the pan making sure they don’t touch. Let them cook and brown for 2 minutes.
- Add water, immediately cover with a lid and let steam for 3 minutes.
- Remove lid and if any liquid remains let simmer until completely gone.
- Repeat until all dumplings are cooked.
- Let rest for 1 minute and plate.
- Cover with chili oil and serve with gyoza sauce.