Shrimp and Crab Wonton

The Beijing, Sichuan, Hubei, Guangdong (Cantonese), and other regions of China have their own favorite varieties of wonton. The meaning of the word wonton varies by region also: in Mandarin the name means “slowly boiled dumpling,” but in Cantonese it means “swallowing clouds.” Wonton are sometimes steamed or boiled and served in soup, with or without noodles, and sometimes fried and served with dipping sauces on the side. The fried wonton style in this recipe may be familiar to North Americans from the days when most local Chinese restaurants served Cantonese-style cuisine. You can try a variety of dipping sauces.


  • 1/2 C shredded cabbage, preferably Savoy cabbage
  • Coarse salt to taste
  • 6 oz shrimp and crab meat, chopped
  • 1 C spring onions, finely chopped
  • 1 T ginger purée
  • 1 tsp soy sauce
  • 1 tsp sesame or peanut oil
  • 1 T cream cheese
  • Wonton wrappers
  • 2-3 C vegetable or peanut oil


Combine cabbage, salt, shrimp and crab meat, onions, ginger purée, soy sauce, 1 tsp sesame or peanut oil and cream cheese in a bowl and mix well. Separate wonton wrappers and arrange on a dry surface. Place 1 tsp of shrimp-crab mix in center of each wrapper. Wet edges of wrappers and bring opposite corners together, forming a triangle. Bring 2 remaining corners together toward center and seal with a pinch.

Preheat 2-3 C of vegetable or peanut oil and fry wontons on medium heat for about 5-7 minutes until golden brown. Remove from oil and place on paper towels to drain. Serve warm with your favorite dipping sauce; duck sauce, sweet and sour sauce or spicy Chinese mustard from your local Asian market.

  • Cook time: 5-7 minutes
  • Makes 4-5 servings.