Allrecipes: Crab Rangoon and New York Times: Sweet and Sour Dipping Sauce

It's the new year!  The Chinese New Year, that is.  And what a great excuse to make something delicious.  Now, I'm sure this isn't super authentically Chinese.  I doubt very much that they play with cream cheese to any extent.  But this appetizer is on literally every American Chinese restaurant's menu, so I figure it's fair game.  The hardest part of the whole thing is shaping all of the little rangoons, so if you have help, it will go that much faster.

Crab Rangoon
Adapted from allrecipes.com

8 ounces cream cheese
1 (6-ounce) can lump crab meat, drained well
⅓ cup chopped green onions
1 clove crushed garlic
1 teaspoon soy sauce
½ teaspoon fish sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon sesame oil
1 pinch cayenne pepper
1 package (3½-inch square) wonton wrappers
Canola oil for frying
Sweet and Sour Dipping Sauce

Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.

Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1½ teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling to form a triangle. Working gently from the bottom, squeeze out any air bubbles.  Bring together the two "arms" of the long side of the triangle and pinch together to create an envelope shape. Place on a dry surface. Continue with remaining wonton wrappers.

Heat oil in deep fryer to 350°F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating.

Makes 6 servings

Sweet and Sour Dipping Sauce

From Molly O'Neill as seen on The New York Times Cooking website

1½ tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon quality ketchup
1 teaspoon soy sauce
¼ cup water
1 tablespoon corn or peanut oil
1½ teaspoons minced garlic
1 teaspoon minced fresh ginger

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.

Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.

Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated.

Makes ½ cup