I got this recipe from a neighbor, who is from china.

Chinese Crab Wonton's
Appox. 45 Wantons

1/2 pound crabmeat
8 ounces cream cheese, room temperature
1 teaspoon minced ginger
1 green onion, chopped
1/2 teaspoon salt

Mustard and Sweet & Sour Sauce:

1 tablespoon mustard powder
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons plum sauce
2 tablespoons ketchup

1 package frozen wonton wrappers, thawed
4 cups cooking oil for deep-frying

Combine crabmeat with cream cheese, ginger, green onions and salt in a mixing bowl. Mix until well blended.

Mix mustard and sweet & sour sauce in a bowl.

Have the wrappers, the filling and a small bowl of water within easy reach.

Put about 1 teaspoon of filling in the center of each wrapper.
Fold the wrapper away from you, forming 2 overlapping triangles.
Flip the upper points of triangles towards you.

Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.

Heat 4 cups of oil in a wok to 375°. Add about 15 wonton's to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels.

Repeat with the remaining wonton's. Serve with mustard and sweet & sour sauce. Wonton's can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then freeze.

Fried wonton's can be kept warm in an oven at 200° for 30 minutes or reheated at 425° for 3 to 5 minute; if frozen, 6 to 7 minutes.
JL in South Jersey


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