Crispy Maple-Pork Chinese Dumplings
Maple blends beautifully with the Asian flavours of these stuffed wontons, baked in the oven, and dipped in a maple-soy sauce.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Grater
- Pastry brush
- Serving platter
Ingredients
- 225 g (1/2 lb) lean ground pork
- 6 white mushrooms, chopped
- 1 green onion, chopped
- 30 ml (2 tablespoons) maple sugar
- 5 ml (1 teaspoon) fresh ginger, grated
- 1 clove of garlic, minced
- 15 ml (1 tablespoon) soy sauce
- 5 ml (1 teaspoon) grilled sesame oil
- 24 frozen won-ton wraps, thawed
- 30 ml (2 tablespoons) vegetable oil
- 30 ml (2 tablespoons) maple flakes
- Salt
- pepper
- Extra soy sauce, for the dip
- Maple syrup, for the dip (preferably very dark syrup for its strong flavour)
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