Cranberry-Crab Rangoon
INGREDIENTS
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Grapeseed or canola oil for cooking
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2 red onions, cut into 1/2-inch dice
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2 tablespoons minced lemongrass, white part only
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Kosher salt and freshly ground black pepper, to taste
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2 cups dried cranberries, such as Craisins, chopped
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1/2 cup sugar
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2 cups naturally brewed rice vinegar
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3 pounds picked, fresh crab meat (snow, blue)
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3/4 pound cream cheese, softened
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1/2 cup chopped chives, 2 tablespoons reserved for garnish
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1 package thin square wonton skins, defrosted (at least 60-count)
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2 eggs mixed with 1/4 cup water
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Accompaniments: dim sum dipper and cranberry-teriyaki glaze .
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