Chef John's Crab Rangoon

Ingredients

• 8 ounces cream cheese
• 8 ounces crab meat , drained well
• 0.33 cups chopped green onions
• 1 clove crushed garlic
• 1 teaspoon soy sauce
• 0.5 teaspoons fish sauce
• 0.5 teaspoons Worcestershire sauce
• 0.5 teaspoons salt , or to taste
• 0.5 teaspoons freshly ground black pepper
• 0.25 teaspoons sesame oil
• 1 pinch cayenne pepper
• 60 , 3.5 inch square
• Canola oil for frying

Instructions

1. 1

   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.

2. 2

   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 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.

3. 3

   Heat oil in deep fryer to 350 degrees 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. Serve with the dipping sauce.

4. 4

   Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.