Crispy Wonton-Wrapped Sausages with Tianfu Taiwanese Sausage

Turn Taiwanese sausages and wonton wrappers into golden, crackly bites inspired by Japanese baribari wiener. Cook the Tianfu sausage first, then wrap it in one thin layer and fry until crisp. Serve straight from the rack while the pastry is at its crunchiest.

Ingredients for 4

Australian tablespoon = 20 ml. Treat the sausage as raw unless its pack explicitly says ready-to-eat. Cook raw sausages to 75°C in the centre before wrapping. Contains pork and wheat; whole-egg wrappers also contain egg. Four snack portions, not a complete meal.

Method

1. Step 1Cook the sausages first

   Thaw the sausages in the fridge if frozen. Cook 300 g according to the pack; if raw, cook through to 75°C in the centre, checked with a probe. Do this before adding any wrapper.

   

2. Step 2Cool and dry

   Move the cooked sausages to a rack. Let them cool just enough to handle and pat the surface dry. Do not leave cooked meat at room temperature for extended periods.

   

3. Step 3Wrap one thin layer

   Set a sausage on a fresh wonton wrapper and roll snugly with one thin layer. If a link is longer than the wrapper, cut the cooked link to fit. Trim surplus wrapper instead of building a thick spiral.

   

4. Step 4Seal the seam

   Dampen only the overlap with a little water and press firmly. Keep unused wrappers covered with a barely damp towel.

   

5. Step 5Cut into bites

   Cut each wrapped sausage into 3–4 cm pieces with a sharp knife. Keep open ends neat; the filling is already cooked.

   

6. Step 6Shallow-fry in small batches

   Pour a shallow 3–5 mm layer of oil into a small pan and heat over medium. Add bites seam-side down with space between them. Do not crowd or splash.

   

7. Step 7Turn until crisp

   Turn for about 3–4 minutes until the thin skins are crisp and golden all around and the sausage is hot through. Adjust heat if skins colour too fast.

   

8. Step 8Drain and crack

   Lift onto a wire rack for a minute, then serve hot. Break one open to show the thin crisp wrapper. Avoid piling them in a covered bowl.

   

Watch it in 35 seconds

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Why this version works

• Cook the sausage first. The thin wrapper browns much faster than raw sausage cooks.
• Let sausage cool and pat the outside dry before rolling so the wrapper stays intact.
• Use just one thin wrapper layer with a narrow sealed overlap.
• Drain on a rack instead of stacking the bites: trapped steam softens the crust.

Swaps and variations

• Lower-oil air-fryer option: cook the sausages first, cool and wrap as above. Brush the whole batch with 5 g oil, then air-fry at 180°C for about 6–8 minutes, turning once, until the wrappers are crisp and the centres hot. Check towards the end and adjust the time to suit your air fryer.
• For a flavour change, try garlic or chilli Taiwanese sausage and cook it fully before wrapping. Use Taiwanese-style sausage for its juicy texture; dry Cantonese lap cheong cooks and tastes differently.

Nutrition per serve

Calculated by Umall using FSANZ Australian Food Composition Database (AFCD) Release 3 (CC BY 4.0). Fried pork sausage with no added fat is used as an approximate match for Tianfu sausage, based on 270 g cooked from 300 g raw. Fresh uncooked wheat pasta is used as an approximate match for the 120 g wrappers. The estimate includes 20 g oil retained across the whole batch, rather than all the oil in the pan. Values are estimates and vary with the brands you use and how much oil the wrappers absorb.

Questions about Crispy Wonton-Wrapped Sausages with Tianfu Taiwanese Sausage

Sources and credit

Method adapted by the Umall recipe team from the baribari wiener technique featured in Foodist Note, using Taiwanese sausage and wonton wrappers, with cooking guidance from FSANZ (sources listed below). Quantities are our own, scaled for Australian kitchens and Umall products.

• Foodist Note: baribari wiener technique
• FSANZ: preparing and cooking food

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