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Goose Potsticker PHO


As a “foodie” and a chef, I am always trying to not only create new and exciting dishes: I also want to experiment with unique ingredients. I also try to expand my cooking experiences with trying new styles of cooking. The one dish I have always wanted to try to make is PHO. I have had PHO at restaurants and LOVE IT! Until I did some research on it, I did not realize that it “is ALL in the broth”. Like most dishes, there are many versions and interpretations of each of them. The one thing that they have in common is that the BASE or flavor profile is always traditional or standard. PHO is no exception. The base for PHO is a rich consommé. Then depending on what region you are in (northern or southern Vietnam or America for that matter) dictates what you accompany it with. Now that I found out that the CONSOMMÉ base is what makes a PHO, I felt it could be an opportunity for me to be creative and unique. Hence my GOOSE POTSTICKER PHO was born…

The starting point of this adventure is the goose schmaltz I got from FATWORKS. Yes my friend, I can’t get enough of this fat! The second stop is the whole goose I got from SCHILTZ FOODS (click to buy your own here)…. Yes, it is the same goose that I did my TOULOUSE INSPIRED GOOSE SAUSAGE with. This time I used just the leg meat and fat from the whole goose for the potstickers and the carcass including rest of the goodies for the consommé.

Now on to the traditional style PHO. Through my research, the process of “the broth or consommé” is an old world FRENCH style of cooking. YES, it takes quite a while to make BUT the flavor is AMAZING. This is the first time that I have ever had, or made a broth, stock or consommé that does NOT need salt…. crazy, I know, but true. The flavor is so rich and complex that salt would actually overpower it. As a chef, this is an odd concept because I was formally trained to properly season food, especially with salt…. Well, none needed here! The secret is that this consommé is started in a pressure cooker. I actually never thought of doing stock in a pressure cooker but DANG— I can not believe how much flavor it pulled out of the ingredients in such a short amount of time. I will forever now make my homemade stock in a pressure cooker. You will become a believer too, just wait and see.

So I wanted to create a unique dish that has fresh flavors, vibrant colors and of course a jarOhoney twist. I used an array of colorful veggies, robust herbs, and rounded out the profile with lime. I had to throw in the traditional french flavor of chestnuts because it is just the perfect compliment to goose. I also felt that plain old noodles would be on the boring side: so I made a flavorful, not so traditional potsticker to satisfy the “noodle” element. Noodles are customary in most common PHO. When these ingredients are then topped with a truly traditional PHO consommé… I am at a lost for words… OK, beautiful comes to mind.

So now that I have rambled on way to long about this dish, let’s get to the recipe.

A CHEF’S TIP: I believe that somethings need to become an art, like this recipe. This recipe is not for the faint of heart nor the impatient! Please, if you do not have the time to make this dish according to the directions– just wait until you do have the time (like a weekend) and the desire to dedicate your attention to this recipe. You will be pleased that you did! CHEERS!

NOTE: you can make the consommé and the potstickers in advance and freeze them up to a month.

SERVES 4 with extra bonus of goose potsticker appetizers for everyone :)


12 ounces goose LEG meat

4 ounces goose fat (NOT skin)

1/2 lb  natural unseasoned ground pork with 25% pork fat

2 teaspoons fresh organic unpeeled ginger root, small chopped

5 large organic fresh garlic cloves, small chopped

1 small organic white boiler onion, small chopped

1 tablespoon fresh organic THAI basil leaves, fine chopped

1 tablespoon reduced sodium natural soy sauce

1 teaspoon fresh chili paste

32 fresh all natural round gyoza / potsticker wrappers (I used store bought)

2 tablespoons FATWORKS brand goose schmaltz (click to buy here)

1 1/2 cups of water


3/4 cup reduced sodium natural soy sauce

2 large organic whole carrots, peel and small spiraled

2 medium organic whole zucchini, unpeeled and small spiraled

1/2 large organic daikon radish, peel and small spiral

1 medium organic red pepper, remove stem and seeds, cut into thin julienne cut

1 medium organic yellow pepper, remove stem and seeds, cut into thin julienne cut

2 cups fresh organic baby spinach leaves

1/2 cup fresh organic THAI basil leaves only, leave whole

4 whole roasted and peeled organic chestnuts, micro-planed

1 medium organic lime, unpeeled, cut into 8 thin slices

4 cups goose consommé (see recipe below), heat to boiling

4 teaspoons fresh chili paste

Small dice your goose meat and goose fat. Place into a large mixing bowl. Add in your ground pork meat. Now add in the chopped ginger/garlic/boiler onion/ chopped thai basil, 1 tablespoon of soy sauce and 1 teaspoon of chili paste. Mix well. Allow to rest for 10 minutes. This is your raw filling mix.

In a small saucepan, on medium heat, reduce the 3/4 cup of soy sauce to 1/3 of the volume. Remove from the heat. This is your soy sauce reduction.

With a small die, grind your raw filling mix. Return to the refrigerator for 30 minutes. This is your ground filling.

In a large NON-stick pan, heat the goose schmaltz on low for 5 minutes to melt. Lay out your potsticker wrappers on a dry clean surface. Place 1 level tablespoon of the ground filling in the center of the wrapper. Lightly wet the edges of the wrapper with clean water. Gather the wrapper in half, press to seal. Fold in the seam to seal and place onto a dry clean plate. Gently curl the formed potsticker into a slight half moon shape.  Allow to rest for 15 minutes. (NOTE: look up how to fold potstickers online. You will be better served to see a video than me trying to give written instructions).

Turn the heat up on your pan to medium. Place the potstickers flat side down into the warmed schmaltz and arrange them so they have at least 1/2 to 3/4 inch in between them. Pour in the water into the bottom of the pan. Cover and allow all of the water to evaporate. Continue to cook until the bottoms are a medium golden brown. Remove from the heat.


(use the above pic as a guide to serve) In each serving bowl, place 1/4 of the spiraled carrot/zucchini/daikon radish in. Add in the red and yellow peppers and baby spinach.  Arrange 3 to 4 potstickers in the bowl. Pour boiling goose consommé in and allow to steep for 5 minutes. Garnish with the whole thai basil leaves, micro-planed chestnuts and the lime slices. Serve with the chili paste and soy sauce reduction as condiments on the side.

PHO-SHO… sorry– had to get at least one cheesy statement in this time…


1/2 lb fresh ground pork meat with 25% fat

1/2 cup organic yellow onion, small diced

6 pasture raised organic egg WHITES only, beaten, reserve the yolks for another recipe

1 large organic yellow onion, peel and quarter,  reserve the peel for the stock and insides for grilling

15 large whole organic peeled garlic cloves, reserve 10 for the stock and 5 for grilling

2 ounces of unpeeled organic ginger knobs, whole, reserve for grilling

2 tablespoons pasture raised  FATWORKS BRAND GOOSE SCHMALTZ

In a small bowl, mix the ground pork, 1/2 cup diced onion, and beaten egg whites well. Cover and refrigerate until ready to use in the clarification process. This is your raft ingredients.

In a grill pan on medium high heat, lightly char the onions insides, 5 whole garlic and the ginger knobs. Add to your pressure cooker’s stock pot.  Include all the remaining fat from the grill pan.

1 cup fresh cilantro stems

1/2 cup fresh organic mushroom trimmings or fresh white mushroom slices

4 small organic carrots, unpeeled, quartered

8 black dried peppercorns

1 tablespoon whole dried coriander seeds

1 whole dried anise star

2 small bay leaves

1 whole pasture raised goose carcass, include the giblets and excess fat and ALL of the bones from being dressed

In a 23 quart manual stainless steel pressure cooker/canner, add in all the rest of the above ingredients (except the raft ingredients). Cover with cold water to the “half way point” of the pressure cooker. Place the lid on and lock it. Turn on medium high heat. Allow to fully vent without the pressure cap on it for 10 minutes.  Once full steam is coming out of the vent and the pressure sensor has completely popped up, place the pressure cap onto the steam vent. When the pressure gauge is at 10lbs of pressure- time it for 20 minutes. Turn off the heat and allow the pressure to vent off until it says 0 lbs of pressure (about 1 hour). With a towel, remove the pressure cap (note: there is still pressure in the cooker so be careful not to burn yourself). Allow to rest with the cover on for 3 hours.

Remove the cover. Strain and reserve all of the liquid, discard all of the solids. Clean the pressure cooker stock pot. Return the reserved liquid to the cleaned stock pot. On high heat reduce to 2/3rds of the original strained volume. Turn off heat, cover, and allow to set up for 12 to 14 hours at room temperature. Now it is time to clarify…..

Remove the cover and return the pot to the stove top. Turn the heat onto high. Add in your raft ingredients and stir well. As the broth starts to boil, all of the impurities will collect in the “RAFT”. Stir often. Allow it to gently boil for about 30 minutes. At this point the “RAFT” will form. Turn the heat down to low and allow to simmer for 2 hours. DO NOT STIR after the raft has become solid and is floating on the top of the liquid.

Skim out the “RAFT” and any other foam that might develop. Turn the heat up to high. Bring the broth back to a boil for 1 hour. Stir often. Skim any foam off and discard. Remove from the heat for 30 minutes. Filter the broth through a fine mesh strainer, reserve the liquid. Now strain through unbleached coffee filters 3 separate times, reserving the liquid. Place this strained liquid in a large bowl, covered in the refrigerator for at least 8 hours.

Gently skim off the hardened fat layer and reserve the fat into a separate bowl and the liquid into another. The hardened fat is now PHO SCHMALTZ (BONUS) and the liquid is your CONSOMMÉ!

WHEW! YOU DID IT! you are now a FRENCH CHEF ;) YOU have made CONSOMMÉ!

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