Thai Vegetable Wontons (Thong Yip)
Crispy golden wontons filled with ginger-scented cabbage and mushrooms, folded into the signature "money pouch" shape. Served with sweet-spicy dipping sauce.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 5g
Ingredients
- 12 wrappers wonton wrappers
- 1.5 cups napa cabbage, finely chopped
- ¾ cup shiitake mushrooms, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce
- 2 cups neutral oil for frying
- ½ cup sweet-spicy dipping sauce (Thai sriracha + rice vinegar + honey)
Instructions
- 1
Mix cabbage, mushrooms, ginger, and soy sauce in a bowl until combined.
- 2
Place 1 wonton wrapper on a work surface with corners pointing up, down, left, right.
- 3
Spoon 1 tsp filling into center. Dab edges lightly with water using your finger.
- 4
Bring all four corners up to meet at center. Pinch gently to seal into a pouch.
- 5
Repeat with remaining wrappers and filling. Place folded wontons on a plate.
- 6
Heat oil in a deep skillet to 350°F over medium-high heat, ~5 minutes.
- 7
Carefully slide 4-5 wontons into oil. Fry 2-3 minutes, turning once, until golden.
- 8
Remove with a slotted spoon to a paper towel. Repeat with remaining wontons.
- 9
Serve hot with dipping sauce on the side.
Tools you’ll need
- cutting board
- chef's knife
- mixing bowl
- spoon
- deep skillet or pot (8-10 inches)
- deep-fry thermometer or instant-read thermometer
- slotted spoon
- paper towels
- small dish for dipping sauce
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