Crab Wonton (6 Pcs) Recipe

Prepare filling

In a medium bowl, combine crab meat, ground pork (or fish paste), finely chopped green onion, grated ginger, light soy sauce, sesame oil, cornstarch, egg white, a pinch of salt, and a pinch of white pepper. Mix gently but thoroughly until ingredients are evenly combined and slightly sticky (about 1–2 minutes).

Portion filling

Divide the filling into 6 even portions (about 30–35 g each). Keep covered in the refrigerator while you prepare wrappers if not assembling immediately.

Fill and fold wontons

Lay one wonton wrapper on a clean surface. Brush the edges lightly with a little water. Place one portion of filling in the center. Fold the wrapper in half to form a triangle, pressing out air and sealing edges firmly. Then bring the two outer corners of the triangle together, overlapping slightly, and press to seal — forming a traditional 'purse' or 'boat' shape. Repeat for remaining wrappers. Lightly brush finished wontons with 1 tsp vegetable oil to prevent sticking.

Heat stock

In a medium pot over medium-high heat, combine 700 ml chicken or vegetable stock and 100 ml water. Bring to a gentle rolling simmer.

Cook wontons in soup

Carefully add the 6 prepared crab wontons to the simmering stock. Reduce heat to maintain a gentle simmer. Cook for 4–5 minutes until wrappers are translucent and filling reaches an internal temperature of 75°C (if using fresh pork) or is heated through (if pre-cooked crab). Occasionally stir gently to prevent sticking, being careful not to tear the wontons.

Thicken broth (optional)

While wontons cook, make a slurry by mixing 1 tsp cornstarch with 2 tsp cold water until smooth. After wontons have cooked about 3–4 minutes, slowly stir the slurry into the simmering soup. Cook 1 minute more until broth slightly thickens.

Create egg ribbons

Beat 2 eggs lightly in a small bowl. With the soup at a gentle simmer, slowly drizzle the beaten eggs in a thin stream while stirring the broth gently in one direction with a fork or chopstick to create fine egg ribbons. Turn off the heat after adding the eggs and let sit 30 seconds so ribbons set.

Season soup

Stir in 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp salt (adjust to taste), and a pinch of white pepper. Taste and adjust seasoning as needed.

Ladle 1 generous bowl of egg drop soup (approx. 400 ml) into serving bowls and distribute 3 crab wontons per bowl (total yield: 6 wontons, 2 bowls with 3 each or 6 bowls with 1 each depending on portioning). For the menu item 'Crab Wonton (6 pcs) — Egg Drop Soup Bowl', serve all 6 wontons in a single large bowl if requested. Garnish with thinly sliced scallions and an extra drizzle of sesame oil. Serve immediately with optional soy dipping sauce on the side.