Chef Liana Robberecht is back with another delish bison dish
| 1 package | Noble Premium ground bison (approx 2 cups) |
| 1 c | fresh pomegranate seeds |
| 1/4 c | grated fresh ginger |
| 2 t | grated orange zest |
| 2 T | Chinese Five Spice |
| 2 T | sesame oil |
| 1/4 c | black garlic powder |
| 4 | green onion stalks (finely chopped, green part only) |
| 2 T | brown sugar |
| 1/4 c | cilantro finely chopped |
| 1 | egg |
| 2 T | Sambal Oelek paste |
| 1 T | Tabasco sauce |
| 1 package | wonton wrappers |
| salt |
Mix all ingredients together in a mixing bowl. Lay 6 wonton wrappers on a counter or cutting board. Fill a small bowl with cold water and keep it nearby. Spoon 1 t of filling into the centre of each wrapper. Using a small pastry brush or your finger, dab the edges of the wrappers with bit of water. Fold the wrappers in half to form a triangle and press the edges to seal them closed. Fold the tips of the longer edges together, tucking one underneath. Lay the formed wontons flat on a parchment-lined baking sheet. Repeat with the remaining filling and wrappers.
Fill a skillet with 1-inch oil. Heat over medium heat until simmering. Add the wontons in batches, being careful not to crowd the pan. Fry until golden brown, about 3-5 minutes. Using tong, turn over, then remove to paper towel and season lightly. Alternatively, if you have a home fryer, use per instructions.
Makes 48 wontons
Spiced Chinook Honey Drizzle
| 1/4 c | Chinook honey (or other Alberta honey) |
| 1 t | soy sauce |
| 2 T | Sambal Oelek paste |
| ½ t | onion powder |
| ½ t | garlic powder |
| ½ t | grated ginger |
| 1 T | minced green onion |
Mix all ingredients together. Serve warm with the wonton kisses.