Shrimp & Crab Wontons
Wontons come in various forms across China, with different
meanings in Mandarin and Cantonese.
Many regions of China have different varieties
of wontons, and the meaning of the word
also varies. In Mandarin, wonton means
"slowly boiled dumpling," but in Cantonese, it
means "swallowing clouds." No matter what
you call them, these versatile dumplings can
be steamed, poached in soup or even fried
and served with dipping sauces. This version is
typical of Cantonese cuisine.
Makes 8 servings
½ Cup (170g) finely shredded
cabbage, preferably Savoy
Kosher salt to taste
170g shrimp and lump crab meat, chopped
50g spring onions, finely chopped
15g ginger purée, or finely grated ginger
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sesame oil
15g cream cheese
400g wonton wrappers
2–3 Cups (473– 682 ml) vegetable or
peanut oil
1. Combine cabbage, salt, shrimp, crab,
onions, ginger, soy sauce, sesame oil and
cream cheese in a bowl and mix well.
2. Separate wonton wrappers and arrange on
a dry surface. Place a scant teaspoon of
filling in the centre of each wrapper; wet
edges and seal by bringing opposite
corners together, forming a triangle. Bring
the two remaining corners together toward
the centre and seal with a pinch.
3. Preheat oil in a medium saucepan over
medium heat. Working in batches, fry
wontons until golden brown, about
6 minutes. Remove with a slotted spoon
and transfer to paper towels.
4. Serve hot with your favourite dipping
sauce, such as hoisin, sweet and sour or
Chinese mustard.
33 | Viking Explorer Society News
