Restaurant-Style Crab Rangoon
In a bowl, mix together softened cream cheese, sesame oil, soy sauce, and Worcestershire sauce.
Fold in ground white pepper, scallions, garlic, and crabmeat.
Place 1-1/2 tsp filling in the center of a wonton wrapper. Don’t overfill! Dampen the edges w/water.
Fold the wonton, pressing out air around the filling and pressing the edges together to firmly seal.
Fry wontons in small batches, 3-4 mins, until golden brown. Drain on a paper towel-lined plate.
Serve with your favorite dipping sauce (duck sauce, sweet & sour sauce, plum sauce or hot mustard).
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