Instructions

• If the cream cheese is firm, let it sit at room temperature until softened. In a medium bowl, stir together the softened cream cheese, toasted sesame oil, light soy sauce, Worcestershire sauce, and ground white pepper until smooth.
• Fold the minced garlic, thinly-sliced scallions, and the picked-over, well-drained crabmeat into the cream cheese mixture until evenly combined.
• Place a stack of wonton wrappers on a clean surface and keep them covered with a lightly damp towel to prevent drying while you work.
• Spoon 1-1/2 teaspoons of the filling into the center of one wonton wrapper. Do not overfill.
• Lightly dampen the perimeter of the wonton wrapper with a little water (use your fingertip or a small brush).
• Fold the bottom left corner of the wrapper up over the filling to meet the top right corner, forming a triangle. Press the edges together to seal and press out any air around the filling.
• Bring the two remaining open corners of the triangle toward the center and press them together over the top of the filling to form a small wonton purse. Press all seams firmly to seal.
• Place finished wontons on a tray and keep them covered with the damp towel while you assemble the rest. Repeat steps 4–7 until all 36 wrappers are filled.
• In a large, deep pot, pour in enough vegetable or peanut oil for deep frying and heat the oil to 350–360°F.
• Fry the wontons in small batches (about 4–6 at a time), avoiding crowding. Move them occasionally with a slotted spoon or spider until they are golden brown, about 3–4 minutes per batch.
• Use a slotted spoon to transfer the fried wontons to a paper-towel-lined plate to drain briefly.
• Serve the Crab Rangoon hot with sweet and sour sauce, duck sauce, plum sauce, or Chinese hot mustard for dipping.