Whether you’re serving up some spooky dishes for your ghosts and goblins this Halloween or enjoying fall’s bounty of fruits and vegetables, remember to include some fresh Ontario pork. Turn won-ton soup into Frankenstein’s guts with a little bit of green food colouring or meatballs into spider meatballs with some pretzel sticks for legs and red pepper for eyes.
8 oz (250 g) lean Ontario
1 Tbsp (15 mL) minced fresh ginger
1 small clove garlic, minced
1 Tbsp (15 mL) sodium reduced
1 tsp (5 mL) sesame oil
½ 400 g package won ton wrappers
4 cups (1 L) sodium reduced chicken broth
2 cups (500 mL) water
3 green onions, thinly sliced
½ red bell pepper, diced
4 oz (125 g) shiitake mushrooms, stemmed and thinly sliced
1. In bowl, combine pork, ginger, garlic, soy sauce and sesame oil until well distributed. Place 1 tsp
(5 mL) of the pork mixture into centre of wonton wrapper. Brush edges with water; gather corners up, pinch and twist gently to seal. Place on parchment paper lined baking sheet and repeat with remaining pork mixture and wonton wrappers to make about 14 dumplings.
2. In deep saucepan, bring broth, water, onions, red pepper and mushrooms to simmer. Gently place won tons into broth and simmer for about 5 minutes or until they float and pork is no longer pink. Ladle into bowls to serve.
Tip: add the green food colouring to some water first to make sure you get the ghoulish hue you desire.