Oktoberfest Wontons Recipe #380446
My mom and I created this recipe after having an incredible cabbage/ham eggroll appetizer at Destihl Brewery in Normal, IL. We've turned it into a wonton dish, but the result is just as pleasing. Can be made ahead and kept in the freezer--making the filling process something you can do when you have extra time. Play with the seasonings to your taste.
by Zetty66
1 hour | 30 min prep
SERVES 20 , 2 wontons
- olive oil
- 3 leeks, chopped or 1 small vidalia onion, chopped
- 1/2 head green cabbage, choped
- 2 cups ham, finely chopped
- salt and pepper
- 3 tablespoons Dijon mustard
- 1-2 tablespoon honey
- 40 wonton wrappers
- 1 egg white, beaten
DIPPING SAUCE
- 2 tablespoons Hellmann's mayonnaise (Best Foods)
- 2 tablespoons honey
- 2 tablespoons maille old style whole grain Dijon mustard
- 4 green onions, julienned
- Heat olive oil in a nonstick skillet ove medium. Add chopped onion or leek and cabbage. Saute until soft and just starting to brown. Add ham and season with salt and pepper (really doesn't need salt). Remove from heat and add Dijon mustard and honey. Fill wonton wrappers with 1 to 1 1/2T of cabbage mixture. Wet edges of wrappers with a bit of water on your fingers and fold in half, sealing edges. Repeat with remaining wrappers and fillling. At this point you can freeze the wrappers for another time if desired. If baking, place the wrappers on a large baking sheet coated with cooking spray. Brush beaten egg white lightly over wrappers. Bake at 375 degrees for 10-15 minutes or until golden and crisp.
- Sauce: Combine mayo, honey, and mustard well to create a dipping sauce. Serve this aside wontons with julienned onions over wrappers.
- Note: You can also make this with square wrappers-tuck 2 bottom corners across wrapper to prevent excess crisped wrapper. Can also be made as an eggroll, fried, and sliced on a diagonal to serve.
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5 stars