Crab Rangoon

Ingredients

• 8 oz cream cheese, softened
• 6 oz lump crabmeat, picked over, or imitation crab, finely chopped
• 2 scallions, thinly sliced
• 1 clove garlic, grated
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1/4 tsp white pepper
• 1/4 tsp granulated sugar
• 36 square wonton wrappers
• 1 small bowl of water, for sealing
• 1 1/2 quarts vegetable oil, for frying
• 1/2 cup sweet chili sauce or duck sauce, for serving

Before you cook

• Let the cream cheese sit out until it is soft enough to stir easily.
• Pick through the crabmeat for shell and squeeze out any excess moisture.
• Slice the scallions thin and grate the garlic.
• Keep the wonton wrappers under a damp towel so they do not dry out.

Steps

1. Beat the cream cheese in a bowl until it is completely smooth.
2. Stir in the crab, scallions, garlic, Worcestershire, soy sauce, white pepper, and sugar until evenly combined.
3. Lay four wrappers on a dry work surface and put a rounded teaspoon of filling in the center of each.
4. Dip a finger in the water and run it along all four edges of one wrapper.
5. Bring the four corners up to meet above the filling and pinch the seams together firmly from the filling outward, pressing out any trapped air.
6. Set the sealed rangoon on a tray and fill and fold the rest the same way, four at a time.
7. Heat the oil in a deep pot to 350 degrees Fahrenheit.
8. Slide six rangoon into the oil and fry for 2 to 3 minutes, turning once, until the wrappers are golden and blistered.
9. Lift them onto a paper-towel-lined rack and let the oil return to temperature.
10. Fry the remaining rangoon in batches of six.
11. Rest them for 2 minutes so the molten filling settles, then serve with sweet chili sauce.