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Chef John's Crab Rangoon
January 02, 2016

Be sure to get good wonton wrappers. The ones I got were not as thick and all that delicious filling burst through while frying (argghh!). So I had to ditch the nicer fold suggested by Chef John and doubled the wrap. This time it kept really well (although it wasn't as pretty and you don't get the crispness of the edges). One reviewer said to make sure you get all the air out to avoid bursting. Too bad I saw that suggestion too late. But doubling the wrap worked for me. By the way, if you do the simple triangle fold, you could keep them in a freezer bag and take them out to fry the following day and cook from frozen. I also used a different sweet and sour sauce. But the crab rangoon was really delicious. Thanks again Chef John for a wonderful receipe. Keep them coming! :)

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