Fried Cabbage Wontons
Serves: about 50
For the filling:
  • 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
For assembling and frying
  • 1 package round wonton wrappers (about 40-50)
  • oil, for frying
Dipping Sauce
  • 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
For filling:
  1. Heat oil in a large skillet over medium heat. Saute onions for about five minutes until translucent.
  2. 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.
  3. Set aside to cool.
To assemble the wontons:
  1. 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.
  2. 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.
  3. Repeat with remaining wonton wrappers and filling. Don't overfill the wontons or they won't stay closed!
  4. 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.
  5. 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.
  6. Remove the wontons from the oil and place on a paper-towel lined plate to drain the excess oil.
  7. Serve hot, with dipping sauce.
To make the dipping sauce
  1. Combine all ingredients in a small container and shake until combined.
Recipe by Overtime Cook at