Fried Cabbage Wontons: crunchy on the outside, a savory cabbage filling, and a delicious honey-soy dipping sauce!
I first made these a couple of years ago. I don’t remember exactly how long it’s been, but it was long enough that when I was at my sister’s house for Rosh Hashanah, she pulled out a plate of cabbage wontons and mentioned it was my recipe. I was like, what? Then I remembered this delicious appetizer, and knew I had to share it with you guys!
Also, my sister said she didn’t think I’d mention her if something she served me over the holiday would inspire a post on my blog. Well it did, and here I am. You can all say hi to my sister – who’s an excellent hostess but happened to be wrong about that. 😉
Anyhow, now that we’re done talking about me being right and my sister being wrong, let’s discuss these. The filling is super easy to make, the wontons are totally fun to shape, and frying them just takes a few minutes. All-in-all, this is a fairly easy recipe that your family and guests will love!
Looking for a more traditional beef filling? Here’s a great filling recipe to use instead of the cabbage.
- ¼ cup canola oil
- 2 small Spanish onions, finely diced
- 1 lb shredded green cabbage
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 Tablespoon brown sugar
- 1 package round wonton wrappers (about 40-50)
- oil, for frying
- ¼ cup canola oil
- ¼ cup honey
- 2 Tablespoons rice vinegar
- 2 Tablespoons soy sauce
- 2 Tablespoons yellow mustard
- 1 Tablespoon sesame oil
- 1 teaspoon garlic powder
- Heat oil in a large skillet over medium heat. Saute onions for about five minutes until translucent.
- Add the shredded cabbage and stir. Saute on a medium-low flame for about 10-15 minutes. Add the salt, garlic, pepper and sugar and saute for an additional couple of minutes until cabbage is starting to brown.
- Set aside to cool.
- Place a small amount (less than a teaspoon) of filling in the center of a wonton wrapper. Dip your finger in water and wet the edge of half of the circle. Fold the wonton in half and press along the edge to seal.
- If you want, you can bring the two ends together (dip your finger in water and wet the inner edge to seal it). You can also leave them as plain half moon shapes.
- Repeat with remaining wonton wrappers and filling. Don't overfill the wontons or they won't stay closed!
- Heat about an inch of oil in a deep skillet or a pot over medium heat. To test if the oil is hot enough to fry the wontons, dip a corner of one into the oil. If the oil is hot enough, it should immediately start bubbling and sizzling.
- Fry 4-5 wontons at a time in the hot oil. (Don't overcrowd the pan!) Fry for about a minute or two, until golden brown.
- Remove the wontons from the oil and place on a paper-towel lined plate to drain the excess oil.
- Serve hot, with dipping sauce.
- Combine all ingredients in a small container and shake until combined.
Make-ahead: You can make the wontons ahead and freeze them raw, then fry fresh. If you need, you can fry them and then freeze, but you won’t get that same “fresh from the frying pan” taste and texture.
Needed for this recipe: Deep frying pan
If you like this recipe, you’ll also love:
Beef Wonton (use the shape on this recipe, instead of the hamantaschen shape)
Oh, and I’ve got some exciting news: in addition to my facebook page (where I’ve been sharing lots of menu ideas!) I started a facebook group where readers like yourself can ask questions about recipes, request ideas and suggestions, and share tips, tricks and photos of results! I’d love to have you join us there!
Thanks for stopping by! -Miriam
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Always happy to be your inspiration;-) As usual you were right!! And your wontons are much prettier then mine were… Can’t wait to host you and inspire you again:-)
Alice @ Hip Foodie Mom says
Miriam, fried or baked wontons are like my favorite thing to make! Love that they are so versatile and you can change up what you put inside. . love the way you folded these!! beautiful and delicious!
these look amazing – and they’ve been calling my name for weeks. i think it’s about time to make them! Can i make them ahead of time and serve them for Shabbat lunch?
Can these be made with square wrappers?
Renee Q Culver says
Need to lose weight and I love wonton’s and cabbage, can’t wait to try them recioe seems simple ( not a lot of ingriedients ); Thanks.
Bella Weintraub says
These wontons look amazing …..Can they be baked – or oven fried instead of stovetop fried ?