Pork Cabbage Wonton Recipe

As an Asian who grew up elbow-deep in wonton wrappers alongside my mom, I’ve always cherished water-based cooking—it’s healthy, hearty, and the ultimate comfort food. We’d make big batches, steaming or boiling them to perfection, then freeze them for quick, soul-warming meals.

Now, when I’m home alone, I crank up a podcast and whip up wontons or dumplings, tossing them into noodle soups brimming with extra veggies. It’s my ultimate zen moment—relaxing, nostalgic, and a chance to stock my freezer with wholesome goodness.

This Pork and Cabbage Wonton recipe is a low-inflammatory gem: napa cabbage fights inflammation, shiitake mushrooms boost immunity, and goji berries pack antioxidants— all hearty ingredients that fuel longevity while keeping every bite deliciously satisfying.

🔥 Monosodium glutamate (MSG) has long been misunderstood, thanks to a racist media campaign in the 1960s that unfairly targeted Asian cuisine with claims of 'Chinese Restaurant Syndrome.' In reality, MSG is a naturally occurring flavor enhancer found in foods like tomatoes and cheese, and decades of research—including studies by the FDA and WHO—have deemed it safe for most people in moderation. Far from a health villain, it’s just sodium and glutamate, an amino acid your body already produces. The backlash was less about science and more about xenophobia, and it’s time we set the record straight—MSG can be a tasty, guilt-free addition to your kitchen!

📌 Pork Wonton Recipe

Prep Time: 25 minutes
Cook Time: 10 minutes (per batch)
Total Time: ~45 minutes
Servings: 40-50 wontons

Ingredients

• 10 dried shiitake mushrooms
• 2 tbsp dried goji berries
• 1 cup hot water (for rehydrating)
• 1/2 lb ground pork (or chicken for leaner option)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 green onion, finely chopped

20-25 low-carb wonton wrappers (e.g., almond flour-based, or use cabbage leaves for ultra-low-carb)

Optional: 1/2 tsp MSG (see note below)

Filling:

• 1 lb (450g) ground pork
• 2 cups napa cabbage, roughly chopped
• 10 dried shiitake mushrooms, rehydrated
• 2 tbsp dried goji berries
• 3 garlic cloves, peeled
• 1 large shallot, peeled and halved

Seasonings:

• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger (or ½ tsp ground ginger)
• ½ tsp white pepper
• ½ tsp salt
• ½ tsp MSG (optional, for umami boost)
• 1 tsp sesame oil

Assembly:

• 1 package wonton wrappers (square or round, about 40-50 wrappers)
• Small bowl of water (for sealing wrappers)

Optional for Serving:

• Soy sauce, chili oil, or your favorite dipping sauce
• Chopped green onions or cilantro for garnish

Instructions

1. Rehydrate Mushrooms and Goji Berries: Place dried shiitake mushrooms and goji berries in a bowl with 1 cup warm water. Soak for 20-30 minutes until soft. Save the liquid—it’s liquid gold!
2. Prepare the Vegetables and Mushrooms: In a food processor, add the chopped napa cabbage, rehydrated shiitake mushrooms, drained goji berries, garlic cloves, and shallot. Add 2-3 tbsp of the reserved soaking liquid for extra flavor. Pulse until finely chopped but not pureed—aim for a minced, slightly textured consistency. Process in batches if needed, depending on your food processor’s capacity.
3. Transfer the mixture to a large mixing bowl.
4. Mix the Filling: Add the ground pork to the bowl with the processed vegetable mixture. Pour in the fish sauce, soy sauce, grated ginger, white pepper, salt, MSG (if using), and sesame oil. Mix thoroughly with your hands or a spoon until the filling is well combined and slightly sticky, ensuring even flavor distribution.
5. Test the Seasoning (Optional): Cook a small teaspoon of the filling in a skillet or microwave for 20-30 seconds to taste-test. Adjust seasonings (more salt, soy sauce, etc.) if desired.
6. Assemble the Wontons: Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Dip your finger in water and run it along two edges of the wrapper. Fold into a triangle (corner to opposite corner), pressing to seal, then pinch the two side corners together for a classic wonton shape. (Alternatively, fold into a simple rectangle or your preferred style.)
   • Repeat until all wrappers or filling are used. Place assembled wontons on a parchment-lined tray to prevent sticking.
7. Cook the Wontons: Boiling: Bring a pot of water to a gentle boil. Add wontons in batches (avoid overcrowding) and cook for 4-6 minutes, until they float and the pork is fully cooked. Remove with a slotted spoon.
   • Pan-Frying: Heat 1-2 tbsp oil in a skillet over medium heat. Place wontons in a single layer and fry for 2-3 minutes until bottoms are golden. Add 2 tbsp water, cover, and steam for 3-4 minutes. Uncover and crisp the bottoms for another minute.
   • Steaming: Line a steamer basket with parchment or cabbage leaves. Steam wontons for 8-10 minutes until cooked through.
8. Serve: Serve hot with soy sauce, chili oil, or your preferred dipping sauce. Garnish with green onions or cilantro if desired. Add to broth for a comforting wonton soup!

Recipe Notes

• Yield: Makes 40-50 wontons, depending on how generously you fill them.
• Flavor Profile: The pork brings richness, shiitake mushrooms add earthy umami, goji berries offer a subtle sweetness, and the sauces create a savory, aromatic balance with a kick from white pepper and ginger.
• Freezing and Storing: To freeze, arrange uncooked wontons in a single layer on a parchment-lined tray (make sure they don’t touch). Freeze for 2-3 hours until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months—perfect for stocking up like I did with my mom growing up! Store cooked wontons in an airtight container in the fridge for up to 3 days, but they’re best fresh or frozen.
• Rehydration Tip: Don’t skip soaking the dried shiitake and goji berries—they’re tough otherwise. The soaking liquid is packed with umami and sweetness—reuse it in the filling or as a broth base for max flavor!
• Using in Noodle Soups: These wontons shine in a steaming bowl of noodle soup! Bring a pot of broth (chicken, veggie, or miso work great) to a boil, toss in 8-10 frozen wontons, and cook for 6-8 minutes until they float and the pork is fully cooked. Add noodles (like ramen or rice noodles) and extra veggies (think bok choy or spinach) in the last 2-3 minutes. For fresh wontons, reduce boiling time to 4-6 minutes. It’s a hearty, healthy meal that’s ready in under 15 minutes!
• Other Cooking Tips: If boiling straight from frozen (no soup), cook for 6-8 minutes until they float. For pan-frying or steaming from frozen, add 1-2 extra minutes to the times in the recipe.
• Adding Shrimp: For a twist, mix in ½ lb (225g) of raw, peeled shrimp—pulse it in the food processor until coarsely chopped, then blend with the pork and veggie mix. It adds a sweet, tender bite and boosts protein, making these wontons even more nutrient-packed for longevity. Adjust cooking time by an extra minute if frozen (e.g., 7-9 minutes for soup).

Macros (entire batch)

• 2231 calories
• 110g protein
• 104g fat
• 197g carb
• 15g fiber

Macros (per wonton)

• 45 calories
• 2g protein
• 2g fat
• 4g carb
• 0.4g fiber

* note these numbers are approximate considering you made a batch of 50 wonton.