On Yom Tov, my sister-inlaw and her family came over for a meal and I served these cabbage wontons. I had saut
- 2 Tbsp oil -
- 1 large onion, diced -
- 1 pkg. (16 oz.) shredded white cabbage -
- 1 tsp salt -
- 1 tsp pepper -
- 2 tsp sugar -
- 1 package wonton wrappers (about 30 wrappers) -
- Additional canola or olive oil for deep-frying -
1. In a large frying pan, heat 2 tablespoons oil. Sauté the onions and cabbage over very low heat until the onions become transparent and the cabbage is soft. Add salt, pepper and sugar and mix. Let cook for a few more minutes and set aside to cool.
2. Set up six wrappers at a time in front of you. Brush gently with a little bit of water, just enough to moisten them. Place one teaspoonful of the cabbage filling in the center of the wrapper. Fold it in half to make a triangle and press the edges to close. Position the triangle so that the longest side is facing up. Take the two corners and cross them one on top of the other. Dip your index finger into a bowl of water and dampen the place where the corners cross over, using it as glue to hold them together. (Alternatively, you can create a “beggar’s purse” by just gathering all the corners together and pinching them together over the filling.)
3. Heat either canola or peanut oil in a deep, medium-sized pot. Make sure your oil is really hot, or else the wontons won’t fry properly. Place the wontons in the oil, one at a time. When they are ready, they will float to the top. Make sure they are a nice, goldenbrown color and remove with a slotted spoon. Place on a paper towel to absorb excess oil.
NOTE: You can test whether the oil is ready by spritzing a tiny bit of water into the pot of
hot oil. The oil is hot when the water hits it and sizzles!