Crab Rangoon With Onion and Garlic Recipe

Bring cream cheese to room temperature. Prepare vegetables. Prepare crab meat. Combine crab and cream cheese. Mix in the remaining ingredients one at a time. On a flat surface, lay out a wonton wrapper so that it forms a diamond shape. Wet the edges of the wonton. Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a rectangular shape so the wrapper will not break in the middle during deep-frying. Fold over the edges of the wrapper so that it forms a triangle shape. Seal edges, adding more water if needed.

Cover Rangoons with a damp towel to prevent them from drying out while preparing the rest. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on rack or paper towels. Serve hot with sweet and sour dipping sauce.