Squirrel and Scallion Potstickers with Ginger Dipping Sauce

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Recipe Contributed by Field Staff Writer Dustyn Carroll.

We just missed National Squirrel Appreciation Day… but we appreciate squirrels every day! Here is a delicious and simple recipe that celebrates our love for the taste of squirrel.

Have you ever gone out hunting with the intent of coming home with a full bag limit? Of course, we all have almost every time we set out in the field. Sometimes we come home with full bags when all factors line up to allow us to shoot our limit. On other days, we get “skunked” or come home with just one or two squirrels. Well, this recipe is for those latter days when you wonder, “What the hell am I going to do with ONE squirrel?” You will make potstickers obviously!

Some might be asking, “What are potstickers?” Potstickers (AKA goyoza). Basically, they are a dumpling that is filled with meat, vegetables, and spices. The dumplings can be steamed, boiled, or fried. The most common preparation of potstickers is to be fried, hence the name in Chinese which means ‘stuck to the wok’. Goyoza is the Japanese version of the essentially the same dumpling.

Ingredients:

1 squirrel (approx. 1 lbs squirrel meat)

1 tbsp oil

3 scallions (green onions), minced

1 tbsp dried dill

1 tsp dried sage

1 tsp dried oregano 

1 cup shredded cabbage

1 tsp soy sauce

3 garlic cloves, minced

1 tsp salt 

1 tsp pepper

12 wonton wrappers

2 tbsp of oil

¼ cup soy sauce

¼ cup rice vinegar

1 tsp red chili sauce (sriracha)

¼ tsp garlic powder

¼ tsp ginger powder

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Preparation:

  1. Boil squirrels for approximately 1 hour, remove and allow to cool
  2. Shred the meat with a fork
  3. Bring a medium cast iron pan to medium heat
  4. Add the oil, onion, garlic, and cabbage
  5. Cook for 3 minutes until the cabbage begins to wilt
  6. Add the shredded meat and season with dill, sage, oregano, soy sauce, salt, and pepper
  7. Cook for an additional 5 minutes, remove from head
  8. Place your wonton wrappers flat
  9. Fill wonton wrapper with 1 tbsp of filling and fold onto a half moon, sealing the edges with a dab of water
  10. Bring another pan to medium heat and add 2 tbsp of oil
  11. Add potstickers to fry pot until they are light brown on each side
  12. In a bowl, whisk soy sauce, vinegar, red chili sauce, garlic powder, and ginger powder until mixed well.
  13. Serve and enjoy!

Photo Credits: David Boté Estrada and Henry & Co

Dustyn Carroll

Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey.

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