Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce Recipe

"This recipe appears in: Tiki Week: Crab Rangoon Note: Crab Rangoons can be frozen after step 2. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months. The 2 teaspoons of chili flakes in this sauce will make it moderately spicy. You can adjust the heat level to your taste (or omit it entirely). amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce Recipe Reading Options: Cooking Mode Text Only Ingredients * For the Sweet & Sour Dipping Sauce * 1/2 cup rice vinegar * 3/4 cup brown sugar * 2 tablespoons ketchup * 2 teaspoons red chile flakes (more or less to taste) * 1/2 cup plus 1 tablespoon water * 1 tablespoon corn starch * 1/2 cup fresh pineapple chunks or canned chunks, drained * For the Crab Rangoon * 8 ounces softened cream cheese * 6 ounces picked crab meat (or surimi, cut into 1/2-inch pieces) * 6 scallions, whites only, finely sliced (about 1/2 cup) * 1 pack square wonton wrappers (preferably yellow), about 40-50 pieces * 2 quarts peanut oil * Kosher salt Directions * 1. Combine vinegar, brown sugar, ketchup, chili flakes, and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce and bring to a boil. Allow to cool while you form the crab rangoon. * 2. Combine cream cheese, crab, and scallions in a medium bowl and fold with a spatula or your hands until combined. Lay one wonton wrapper out on a cutting board (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons). Moisten the edges with a wet fingertip, the seal by either folding it in have in a triangular shape, or by pushing the four edges in towards the center to create a four-pointed star. Be careful not to allow any air to remain inside as you seal them. Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used. * 3. To finish the sauce, add pineapple chunks and puree with an immersion blender or by transferring to a standing blender. * 4. Heat oil in a wok or Dutch oven to 375°F as registered on an instant read thermometer. Carefully add 10 to 12 crab rangoons to the oil. Cook, adjust flame to maintain temperature and agitating and flipping them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes. Transfer to a paper towel-lined bowl to drain, season with salt, and serve immediately with sweet and sour sauce...."