Name: Crabmeat Wontons (蟹肉雲呑)
Yield: Serves 6 as a single appetizer; more with an assortment.
Cuisine: Chinese
Ingredients: 1 teaspoon cornstarch dissolved in 2 teaspoons water and 1 teaspoon sesame oil; 2 cups oil; 24 thin wonton wrappers, either commercially made or homemade; 2 tablespoons oil; 1 tablespoon minced parsley or scallion bulbs; ¼ pound ground lean pork; 6 ounces fresh, frozen, or canned crabmeat; 1 tablespoon light soy sauce; ¼ teaspoon salt; A dash black pepper; 1 tablespoon dry sherry; ½ teaspoon sugar

Preparation info

Serves
6
as a single appetizer .

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Fried wontons make a good hot hors d’oeuvre—they are neat and crisp outside and succulent inside. The filling may be varied by using pork, pork combined with shrimp or crabmeat, seafood alone, or curried beef. They may be made in advance and reheated in a hot oven or refried just before serving.

Ingredients

6 ounces fresh, frozen, or canned crabmeat
¼ pound ground lean pork

Method

Thaw the crabmeat if frozen and flake it into small pieces. March-chop the ground pork a few times. Mince the parsley or scallion bulbs. Put these in separate piles on a working platter.

Heat a wok or large, heavy skillet over high heat for 30 seconds; add the oil, swirl, and heat for 30 seconds. Scatter in the minced parsley or scallions and stir quickly a few times. Add the pork and s

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