CRAB RANGOON

my mom used to take my sister and me to a little cantonese chinese restaurant that served these. i loved them! these days, you can't even find a cantonese restaurant, so i had to come up with my own version

Time: 50 minutes

Number Of Ingredients: 13

Ingredients: cream cheese,crabmeat,green onions,garlic,worcestershire sauce,reduced sodium soy sauce,wonton wrappers,peanut oil,vegetable oil cooking spray,soy sauce,sweet and sour sauce,hot chinese chili paste,chinese mustard

Steps:

1. combine all ingredients except wonton skins until well blended
2. adjust seasonings , but be gentle with the worcestershire and soy sauces , or the cheese will turn a dirty brown color , which isnt too appetizing
3. chill cheese well before starting assembly
4. place 1 rounded teaspoon of filling in the center of each wonton skin
5. moisten edges with water , and fold in half to form triangles , squeezing out air as you do so
6. moisten one bottom corner , pull bottom corners down and overlap slightly , pressing them together to seal
7. to prevent wonton skins from drying out too much , prepare just a few at a time , keeping the remaining skins covered with a damp towel
8. transfer to a tray , cover with plastic wrap , and chill thoroughly before proceeding
9. your can either deep fry the crab rangoon , which tastes wonderful , or you can bake them , which is much better for you , but not near as crispy
10. it is up to you
11. to fry , you really need a deep fryer , even if its just a fry baby-- the bigger the better , though , unless youre willing to stand there frying 2-3 at a time and then wait for the oil to reheat before the next 2-3
12. heat the oil to 375 degrees f
13. drop a few pieces in the deep fryer , place the fryer basket or something on top to keep the puffs submerged , and fry until golden brown
14. drain , place on a baking sheet lined with paper towels , and hold in a 220 degree f oven while you cook the rest of the puffs
15. let the oil return to 375 degrees f before frying the next batch
16. to bake , spray a baking sheet with pam or another nonstick vegetable spray , and arrange puffs on sheet , leaving as much space between them as possible
17. spray the puffs generously on all sides with pam , or better yet , if you have one of those pump-up oil sprayers , spray with real grease
18. preheat oven to 425 degrees f , and bake for 12-15 minutes , until golden brown
19. regardless of how you cook them , serve hot with sauces of choice , sweet and sour , plain old soy sauce , and / or hot mustard , so you can take a taste with one sauce , then another , then another , and then back to the first
20. we have never tried these baked , but they are really good deep fried
21. variations: instead of doing the triangle thing , moisten the whole top side of the wonton wrapper , add filling , pull all four corners together , and squeeze the wrapper into a little purse shape , squeezing out most of the air before sealing the neck of the bag
22. or put the filling into a pastry bag with a 1 / 4-3 / 8" round
23. roll into a fat cigarette shape , folding in the ends as you roll