Crab Rangoon

Preheat the oven to 200 degrees.
In a food processor, combine the onion and jalapeno peppers. Pulse until finely diced, scraping down the sides of the bowl as needed. Add the cream cheese, salt, black pepper and hot sauce, then pulse again until well-combined. Scrape down the sides as needed.
Transfer the mixture to a large bowl. Add the crabmeat, and mix well with a spatula to blend. Set aside.
Fill a small bowl with water. Set aside.
Use a large round cookie or biscuit cutter to cut a circle out of one wonton wrapper. (If using round wrappers, skip this step.) Place 1 tablespoon crab mixture in the center. Dip your fingers in the bowl of water, then wet the edges of the wonton circle.
Fold one side of the wonton over the crab, creating a half moon. Gently press the edges together, then use a fork to crimp them. Alternatively, Asian markets sell wonton or dumpling presses, which fold and seal them for you. Repeat with remaining ingredients.
Heat the oil in a large, deep skillet over medium-high heat until it shimmers. Add the dumplings 3 or 4 at a time and fry, using tongs to turn as needed, until lightly browned and crispy on all sides, about 30 seconds per side. Transfer to a plate lined with paper towels to drain excess oil. After the rolls have drained several minutes, transfer them to a plate placed in the oven to keep warm. Serve with bowls of duck sauce for dipping.
Makes 26 to 30 rolls.