Pork and Cabbage Wontons

    55 min

    These Chinese wontons are delicious. They are made with a Chinese leaf cabbage and minced pork filling. Serve as an appetiser, starter or in a noodle soup.

    9 people made this

    Makes: 6 

    • 150g Chinese leaf cabbage, finely chopped
    • 225g minced pork
    • 2 tablespoons soy sauce
    • 1 tablespoon dry sherry
    • 2 teaspoons cornflour
    • 1 1/2 teaspoons finely chopped fresh ginger
    • 1 spring onion, finely chopped
    • 36 wonton wrappers
    • 1 egg white, beaten
    • 4 tablespoons soy sauce
    • 4 tablespoons seasoned rice vinegar
    • 2 tablespoons finely grated fresh ginger

    Prep:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Bring a large pot of lightly salted water to the boil. Add the Chinese leaf cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Chinese leaf cabbage is cold, drain well, squeezing out any excess water and place in a large bowl. Stir in minced pork, 2 tablespoons of soy sauce, sherry, cornflour, 1 1/2 teaspoon of finely chopped ginger and spring onion.
    2. Arrange half of the wonton wrappers on a large sheet of greaseproof paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the centre of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
    3. Bring large pot of water to the boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a plate.
    4. Dipping Sauce: Mix 4 tablespoons soy sauce, seasoned rice vinegar and 2 tablespoons of grated fresh ginger in a bowl.


    Seasoned rice vinegar is also known as sushi vinegar.

    Seasoned rice vinegar and wonton wrappers can be purchased in Chinese/Oriental speciality stores.

    Alternative cooking methods

    You can also deep-fry these wontons.

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    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    Made these last night and they were delicious. Instead of pork I used ground chicken and slightly browned it in a skillet first, instead of adding it raw. And I didn't have any sherry, so substituted a dry red wine. I served these along with a vegetable stir-fry on top of Udon noodle pasta. Took me longer than an hour, but well worth the time.  -  12 Nov 2009  (Review from Allrecipes US | Canada)


    Very good! Much easier to fold wontons than I expected, found a video on YouTube to see how. Followed the recipe pretty closely. Fried some, and boiled some, liked them both ways. Will definitely make this again! Was not that taken with the recommended dipping sauce, tried a variety of sauces, hoisin sauce or plum sauce was excellent with these.  -  05 Feb 2010  (Review from Allrecipes US | Canada)


    The only thing I added was 1 Tsp of sesame oil to the filling. Only thing I didn't like was the texture...was a little mushy.  -  15 Mar 2012  (Review from Allrecipes US | Canada)