# Viral Pork Meatball Wonton Wraps

A recipe for small pork meatballs wrapped in wontons and pan-fried, served with a spicy umami mayo drizzle.

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

## Ingredients

- Napa cabbage, thin sliced or minced
- 1 pinch kosher salt
- 1 lb ground pork
- 2 garlic cloves
- ginger
- soy sauce
- 1 splash rice vinegar
- sesame oil
- black pepper
- thin sliced green onion
- 1 egg
- corn starch
- mayo
- soy sauce
- solids from chili crunch oil
- MSG
- 1 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.
2. Place cabbage in a small mixing bowl with a pinch of kosher salt and work the salt in.
3. Set the salted cabbage aside.
4. 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 little corn starch in a bowl.
5. Give the cabbage a nice tight squeeze to remove water and wilt it.
6. Form the pork mixture into small balls.
7. Prepare the drizzle by combining mayo, a little soy sauce, and the solids from your favorite chili crunch oil.
8. Use a fork to drain as much oil as possible from the chili crunch oil solids.
9. Optionally, add a little MSG to the drizzle.
10. Add a splash of rice or white distilled vinegar to thin out and brighten the drizzle.
11. Heat a little oil in a pan over medium heat.
12. Gently drop the meatballs into the hot oil, ensuring it's hot enough to sizzle but not immediately color the meatballs.
13. Leave a little space between the meatballs.
14. Once the meatballs have color on one side, flip them to the other side.
15. After both sides are colored (total cook time 4-5 minutes), tilt the pan and use a paper towel to get rid of any excess fat.
16. Drape one wonton wrapper over each meatball.
17. Add about a quarter cup of water to the pan.
18. Quickly cover the pan.
19. After a few more minutes, the wonton wrappers will cling to the meatballs and turn golden brown where they touched the pan.
20. Serve the meatballs with the spicy umami mayo drizzle, thin sliced green onions, and toasted sesame seeds.

## Equipment

- small mixing bowl
- pan
- fork
- paper towel

## Tips

- The corn starch helps meatballs retain moisture.
- Squeezing the cabbage after salting removes water and changes its texture.
- Keep meatballs small for crispy wonton wrapper edges.
- Leave space between meatballs when pan-frying.
- Cook meatballs for a total of 4-5 minutes until colored on both sides.
- Use a paper towel to remove excess fat after cooking meatballs.
- Wonton wrappers can be found in the refrigerated section of the produce department.
- Add a little MSG to the drizzle for enhanced flavor.

## Source

- Original video: https://www.facebook.com/share/v/1Dhmryufjv/
- Recipe page: https://www.cliprecipe.com/recipe/d9facc60-6372-4f16-96b9-e5ba59b5f1dd
- Extracted: 2026-05-02

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