# Pork and Wonton Meatballs

A viral recipe for small pork meatballs wrapped in wonton wrappers, served with a spicy umami mayo drizzle.

- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- Napa cabbage, thin sliced or minced
- pinch kosher salt
- 1 pound ground pork
- couple garlic cloves
- ginger
- soy sauce
- splash rice vinegar
- sesame oil
- black pepper
- green onion, thin sliced
- 1 egg
- cornstarch
- mayo
- soy sauce
- solids from chili crunch oil
- MSG
- splash rice or white distilled vinegar
- oil
- wonton wrappers
- 0.25 cup water
- toasted sesame seeds
- chili crunch oil

## Instructions

1. Thin slice or mince Napa cabbage and place it in a small mixing bowl with a pinch of kosher salt.
2. Work the salt into the cabbage and set it aside.
3. Combine ground pork, garlic cloves, ginger, soy sauce, a splash of rice vinegar (or white distilled vinegar), sesame oil, black pepper, thin sliced green onion (saving some for garnish), one egg, and a bit of cornstarch in a bowl.
4. Squeeze the cabbage tightly to remove water and wilt it.
5. Form the pork mixture into small balls.
6. Make the drizzle by combining mayo, a little soy sauce, and the solids from chili crunch oil.
7. Optionally, add a little MSG to the drizzle.
8. Add a splash of rice or white distilled vinegar to the drizzle to thin it out.
9. Heat a little oil in a pan over medium heat.
10. Gently drop the meatballs into the hot oil, leaving space between them.
11. Once the meatballs have color on one side, flip them to the other side.
12. After cooking for a total of four to five minutes and having color on both sides, tilt the pan and use a paper towel to remove any excess fat.
13. Drape one wonton wrapper over each meatball.
14. Add about a quarter cup of water to the pan.
15. Quickly cover the pan and cook for a few more minutes until the wonton wrappers cling to the meatballs and turn golden brown where they touch the pan.
16. Serve the meatballs right out of the pan or carefully plate them.
17. Drizzle with the spicy umami mayo, garnish with thin sliced green onions and toasted sesame seeds, and serve with chili crunch oil.

## Equipment

- small mixing bowl
- pan
- paper towel
- fork

## Tips

- Work kosher salt into the cabbage to remove water and change texture.
- Cornstarch helps meatballs retain moisture.
- Form small meatballs to allow wonton wrappers to crisp up.
- Cook meatballs in oil over medium heat, just hot enough to sizzle.
- Drain excess fat from the pan before adding wonton wrappers.
- The drizzle can be thinned with a splash of vinegar.

## Source

- Original video: https://www.facebook.com/share/v/1Gn4zq49ow/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/68b7f5fd-a62d-4c4c-9985-1d53bb84ff7b
- Extracted: 2026-05-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt