- 1/2 lb lean ground pork
- 6 white mushrooms, chopped
- 1 green onion, chopped
- 2 tablespoons maple sugar
- 1 teaspoon fresh ginger, grated
- 1 clove of garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon grilled sesame oil
- 24 frozen won-ton wraps, thawed
- 2 tablespoons vegetable oil
- 2 tablespoons maple flakes
- Salt and pepper
- Extra soy sauce, for the dip
- Maple syrup, for the dip
- Preheat the oven to 180 °C (350 °F).
- Line a baking sheet with parchment paper and oil.
- In a bowl, combine pork, mushrooms, green onion, maple sugar, ginger, garlic, soy sauce and sesame oil to make the stuffing. Add salt and pepper. Set aside.
- On a work surface, spread six squares of dough at a time.
- Spoon about 10 ml (2 teaspoons) of stuffing into the center of each square.
- Brush around the squares with a little water and close in triangle or half-moon. Press the dough around the stuffing to remove any air bubbles. Repeat with the rest of the ingredients.
- Place raviolis on a baking sheet, brush with vegetable oil and sprinkle with maple flakes.
- Bake 25 minutes, flipping if necessary.
- Meanwhile, mix equal amounts of soy sauce and maple syrup.
- Serve raviolis with this dipping sauce.
* Uncooked raviolis can freeze for 3 months. If you do not defrost them, they can be baked at 180 ° C (350 ° F) for about 35 minutes.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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