Crab Rangoon Recipe

Filling

Ingredients
8 oz block of cream cheese
8 oz can of crab (OR REPLACE WITH IMITATION CRAB OR COOKED LIONS MANE MUSHROOMS)
scallions minced
finely minced garlic
1 tsp worcestershire sauce
pinch of salt

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Drain can of crab, beat ingredients in large bowl and chill in fridge for 1 hour

Wonton Wrappers

Also available pre-made in stores

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Ingredients
1 large egg
1/3 water, add more as needed
2 cups all-purpose flour
pinch of salt

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Beat egg and mix in water
Seperately, combine flour and salt
Create well in center of flour and slowly pour in egg and water mixture
Mix well, dough should be pliable and add more water until desired texture is reached
Knead dough on floured surface until elastic
Cut into two seperate balls of dough and cover with damp towel for about 10 minutes
Cut balls into four seperate pieces
Roll pieces flat and cut into individual squares

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You'll want to prevent these wontons from drying out and keep them with the damp towels. Don't forget to prepare a pot of oil for deep-frying

Folding the Wontons

Add a dollop of filling about half the size of wonton into center
Fold the center of each edge, wetting to stick together into the middle to make the shape of a star
Fry until golden brown
Let cool on rack or empty egg carton