Krab Rangoon

Difficulty: Medium (wrapping)

1lb krab, imitation crab, preferably not made with pollock fish

1-8oz package cream cheese

2 Tbsp shallots, minced

1 tsp black pepper

1 Tbsp dried minced onion, optional

1 package dumpling skins, round Hong Kong style preferred (picture below of the brand I use)

Mince the krab into small pieces.  Add all the remaining ingredients except the wrappers together and combine well.  You can put the mixture in the microwave for a minute to soften the cream cheese to aid you in combining it.

For the wrappers/skins, you can use the round or the squares.  I prefer the round because they don't end up with burnt edges as often.  Place skin on a flat surface and add a little filling.  I use a little less than 1/2 tsp.  You want them to be fat but no so fat that they don't close.  Wet half of the edge and and fold the other end to close it and make a half moon shape.  If you are lazy, you can stop at this stage.  But if you fold it like a tortellini, it makes a scoop for your dipping sauce.  Take the two pointy edges and bend it back so they can meet.  Wet one point and lay the other point on top and press it together.

In a saucepan, heat up so oil on medium-high heat.  You want to make sure that it is hot before putting it in.  It will cook very quickly.  You are looking to cook the wrapper and heat up the filling.  It takes about 1-1.5 minutes to cook both sides.

For the sauce, you can use duck sauce or the springroll sauce.