Crispy Gluten-Free Pork and Cabbage Wontons – paleo friendly
This cute little crispy wanton uses a wrap recipe from Life Made Full with my scrumptious and easy filling that is half pork, half veggie, and all yummy. Parcooking the veggies before mixing them in with the pork makes for a VERY meaty bite.
Click here to see Life Made Full Paleo Wontons (Fried, Crispy and Delicious!) Gluten-Free Wonton Wraps
Life Made Full gluten-free wrap + Food Highs filling = Yumminess
Pork and Cabbage Filling
If you want to cook once and eat many times, make extra filling and freeze it in batches, wontons, or even plain ole meatballs. It is delicious no matter what you do with it.
Start with green cabbage. Slice and dice it up!
You will be doing a lot of chopping, but on those easy dinner night’s it will be so worth it.
You can steam your cabbage and carrots, then minced it. Or the other way around. Whatever works for you. I throw my cabbage and one grated carrot together into a stainless steal colander over a pot with water on the bottom, cover it and steam it up until tender. As you can see, this is MORE than the recipe calls for. If I am going to do a little, why not do a lot and have more for later?
Saute your mushroom-shallots-garlic-flavorings mixture. It smells really good in your kitchen right about now.
Combine your cabbage with your mushroom mix into a large bowl Let it cool a bit, with moisture evaporating. Basically, you just do not want this to cook the pork before you mix it in. And your mix should not be wet.
Thoroughly combine your ground pork with your veggie mix.
This ready to go. You can even do this in advance and stick it in the fridge.
Before you begin filling wrappers, be sure to cook up a little tester bite. If you like it, you are good to go! If not, add any flavors you like, adjust the salt.
Okay… that is really yummy! maybe a little salt.
Making and Filling your Paleo Crepe Wraps
Check out the post at Life Made Full for complete directions and her VERY CUTE wontons. My wraps are a bit bigger than hers, and I had only whole almond flour, so this is how they turn out. They are delicious either way. They do not last a minute in my house.
After mixing up your crepe batter, pour a little in the center of a lightly oiled nonstick skillet, swirling the pan to keep it thin, small and even.
When it sets up, flip it.
That’s it. You just made a Paleo wonton wrap. Now make a bunch more!
Be careful you do not let these stick together. Line them up on a sheet of parchment. Turn them into wontons. To keep things neat and not sticking to everything, freeze them on a cookie sheet in batches as you go. Even it you will cook them after wrapping them, they will hold together better after coming straight from the freezer.
You can fold these anyway you like. The idea is simply to produce a little crunchy bite wrapped around a filling with no air bubbles and a good seal. After making your crepes, these stick together pretty well with just a little pressure. Here is one fold option that works well for frying. If you are using a raw meat filling, this method allows the meat to cook through.
After making your crepes, place 1-2 teaspoon filling in the center of each one.
Fold the crepe wrap over, in half, pressing the dough flatter as you fold.
Fold one side over the top, like a traditional envelope fold.
Pick op the wonton carefully and fold the other end under.
This keeps the wrap even on both sides allowing it to fry more uniformly.
To freeze these for snacks and meals anytime, line them up on a parchment-covered cookie sheet and freeze them in a single layer. When frozen, transfer them to freezer bags. They can later be cooked from frozen.
Fry them up! These are deep-fried in about 350°, then placed on paper towels to drain.
Pork and Cabbage Filling
Make and freeze a ton of these for easy snacks and meals anytime you want!
Parcooking your veggies before combining the them with the pork makes for a nice meaty bite without any crunchy bits to tell the family there are veggies in there. To save time, you can make extra veggie base and freeze it in portions. Later add ANY diced or ground meat to vary flavors.
Filling Yield: About 60 wontons @ 2 teaspoons per wonton (use less filling for more wontons)
- 2 cups cabbage, minced
- 1 small to medium sized carrot, grated
- cooking oil (see notes below)
- 2 oz mushroom, minced (baby bellas work great! use a mushroom you like)
- 1 shallot, minced
- 2 garlic cloves, minced, or 1 tsp garlic powder
- 2 Tbsp coconut aminos or tamari
- sesame oil, a few drops
- 2 green onion, diced
- 1 lb, about 2 cups ground pork
- salt, to taste
- Paleo Wraps – see recipe here (Paleo Wontons (Fried, Crispy and Delicious!)
- Steam cabbage and carrot combined until just tender and place into a large mixing bowl. Allow moisture to evaporate; You want cabbage that is tender and not wet.
- Saute mushrooms and shallots in 1-2 tbsp cooking oil until tender. Add garlic, cook just until fragrant. Stir in coconut aminos and sesame oil while still on the heat and cook for just a couple of minutes to allow flavor to infuse and water to cook out. Add to bowl with cabbage and mix. Allow to cool just a bit before adding pork.
- Add green onion and ground pork to the bowl and mix to thoroughly combine
Pinch off a bite-sized piece of the filling and cook it. You can saute it in the same skillet you used to cook the mushrooms. Taste it. Adjust seasonings if needed. If you like the flavor, your filling is done!
Make your Paleo Wraps. (Paleo Wontons (Fried, Crispy and Delicious!)
Fill each wonton wrapper with a small amount of filling, 1-2 tsp. Fold the wrapper anyway you like, being sure that the filling is completely covered, air bubbles pressed out, and edges sealed.
Freeze in a single layer on a parchment-lined cookie sheet. When frozen, transfer to freezer bags.
When you are ready to cook and eat your wantons, cook from frozen, no need to thaw:
- To Fry: in a pot of cooking oil ( about 350°), deep fry until golden brown and cooked through, then drain on paper towels.
- To Bake: wontons on a lightly oiled cookie sheet. Lightly spray wontons with oil. Bake at 350° until cooked through and browned.
- Use very little oil for sauteing mushroom mix. Water can be added and cooked off if needed for finish cooking. For deep frying, use enough to cover wontons, placing a few at a time in the oil and cooking till browned and cooked through. If using organic palm shortening or coconut oil, not over 350°
- You can see more images of this wrap here.
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