crab rangoon makes me cranky

I realize this is Americanized Chinese cuisine and I'm completely ok with that. What I'm not ok with is how annoying these things are to make.

I didn't have a chance to go down to Chinatown for real (and cheaper) wonton wrappers so I had to use the oddly shaped Quasimodo-esque Nasoya ones.

So they're not perfectly square and they're squishy and just generally make me want to punch imaginary babies.

I persevere and get them folded up all nice and tight then begin to fry.

If you leave them one second too long one part of the rangoon is going to spurt hot cheese mixture all over your frying oil.

They still came out great but anything cream cheese filled is going on my "make rarely" list.

Crab Rangoon
1 package wonton wrappers
1 package imitation crab meat
2 stalks scallion
3 cloves fresh garlic
a dash of Worcestershire sauce
1 package cream cheese
salt & pepper to taste
oil for frying

I ended up putting everything in the blender to make a smooth paste. I chopped the scallions before adding them.

Place less than a teaspoon of filling inside each wonton wrapper and wet around the filling.

Fold the sides together (not the corners) so it looks kind of like a 4 pointed star.

Heat up the oil and pray none of them break when they fry.

Here are a few links on how to fold/make em: