Deep Fried Pork Wonton

Ingredients

• 225 g (1/2 lb)minced meat (the recipe uses pork)
• about 140 g (2 cups)finely shredded cabbage
• 1/2 mediumonion, finely chopped
• 2 clovesgarlic, finely chopped
• 1 tbspgarlic, finely chopped
• 1 tspsoya sauce
• 2eggs
• to tastesalt
• to tastepepper
• 1 tbsp, plus enough for deep-fryingoil

Instructions

1. 1

   Mix the filling

   Put the meat, cabbage, onion, garlic, soya sauce and one egg in a bowl. Season with salt and pepper, then mix thoroughly.

2. 2

   Marinate the mixture

   Heat 1 tbsp oil and stir it into the filling. Leave the mixture to marinate for 30 minutes.

3. 3

   Beat the egg

   Beat the remaining egg in a small bowl to make an egg wash for sealing the wrappers.

4. 4

   Fill the wrappers

   Place a little filling in the centre of a wrapper and brush a small amount of egg wash along its edge.

5. 5

   Fold the wontons

   Fold the wrapper in half and press out any trapped air as you seal it.

6. 6

   Join the ends

   Bring the two ends of the folded wrapper together and press them firmly to seal, making a shape similar to tortellini.

7. 7

   Fry before serving

   You can prepare the wontons ahead and refrigerate them. When ready to serve, deep-fry them over medium heat.

What are deep-fried pork wontons?

Wontons are Chinese dumplings, often filled with meat or other savoury ingredients and wrapped in thin dough. This version is deep-fried rather than served in soup, giving the wrapper a crisp finish around a pork-and-cabbage filling.

The recipe combines familiar wonton-style filling ingredients with a folded shape that resembles tortellini. Mixing the filling well and sealing out air helps the dumplings hold together during frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 19g protein, 31g carbs, 19g fat.

The wrapper and cabbage provide most of the carbohydrates, while the pork contributes much of the protein and fat; the eggs and frying oil add further fat and protein. Pair a serving with vegetables or salad, and use a modest amount of dipping sauce to balance the fried wontons.

The filling ingredients

Pork: minced pork gives the filling its savoury character and supplies most of its protein and fat.

Cabbage: finely shred it so it mixes evenly with the meat and is easy to enclose in the wrappers.

Aromatics: onion and garlic add flavour throughout the filling; chop them finely for a more even texture.

Seasoning: soya sauce, salt and pepper season the mixture. Since soya sauce is salty, taste and season with restraint if you are watching the salt level.

Mixing and marinating

Combine the filling ingredients thoroughly so each wonton gets a consistent mix of meat, cabbage and seasoning. The method then adds 1 tbsp heated oil and leaves the mixture to marinate for 30 minutes.

The ingredient list names garlic twice, while the method also mentions ginger. Check the original recipe if you need to clarify that discrepancy before mixing the filling.

Sealing the wrappers

Egg wash: brush just a little around the edge of each wrapper; too much can make the seam slippery rather than secure.

Air pockets: press from the filling towards the edge as you fold, pushing out trapped air before sealing. Bring the two ends together and pinch them firmly to make the tortellini-like shape described in the method.

Frying and doneness

The method calls for deep-frying over medium heat but does not give a temperature or frying time. Work in small batches so the wontons have room to cook evenly, and follow the guidance for your fryer or pan.

Check that the wrappers are crisp and the pork filling is cooked through before serving. If you are unsure, cut one open to check the centre.

Preparing ahead

The recipe says the assembled wontons can be made in advance and kept in the refrigerator until you are ready to fry them. Keep them covered so the wrappers do not dry out.

Fry them close to serving time for the best crispness. The recipe does not specify a storage duration, so refrigerate promptly and use standard food-safety guidance for raw pork.

What to serve with them

Serve the wontons hot as an appetiser or snack, with a dipping sauce of your choice. A fresh salad or steamed vegetables can add a lighter, crisp contrast to the fried wrappers.

For a more filling meal, pair them with rice and vegetables. Keep any extra sauce on the side so the wrappers stay crisp.

Recipe notes & tips

• Chop the onion and garlic finely so larger pieces do not interfere with sealing.
• Use only a small amount of filling in each wrapper to make the edges easier to close.
• Press out air before sealing the folded wrapper.
• Keep the assembled wontons covered while they wait to be fried.
• Fry in batches rather than crowding the pan or fryer.
• Check one wonton for a cooked-through centre before serving the batch.

Variations

• Change the meat: Use another minced meat in place of pork.
• Add ginger: Include finely chopped ginger if that is what the method intended instead of the repeated garlic listing.
• Adjust the cabbage: Use a little less cabbage for a meatier filling.
• Serve with a dip: Offer soya sauce or another favourite dipping sauce on the side.
• Make a meal: Pair the wontons with rice and vegetables.

Common mistakes to avoid

• Overfilling wrappers: Use only a little filling so the edges can seal properly.
• Leaving air inside: Press the air out towards the edge before closing the wrapper.
• Loose ends: Pinch the joined ends firmly so they stay together during frying.
• Crowding the fryer: Cook in batches to give the wontons room to fry evenly.
• Frying on high heat: Use medium heat as directed so the outside does not brown too quickly.
• Skipping the doneness check: Cut one open and confirm the pork filling is cooked through.

How to store

The recipe recommends keeping assembled, uncooked wontons in the refrigerator until ready to fry, but does not specify how long. Refrigerate them covered and promptly, and fry thoroughly before serving; cooked wontons are best eaten soon after frying.

Frequently asked questions