Rangoon With Citrus Mustard Sauce - Sitstayplay

• 8 ounces cream cheese, room temperature
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. soy sauce
• 1 green onion finely chopped
• 1 clove garlic finely minced
• Fresh cracked pepper and salt to taste
• 8 ounces cooked shrimp chopped, or crab meat
• 1 package wonton wrappers (sm. squares)
• Small bowl of water for dipping fingers
• Oil for frying
• For the Sauce:
• 1/2 10 ounce jar of orange marmalade
• 3 tsp. Chinese hot mustard
• 2 tsp. soy sauce

1. For the Rangoon:
2. Combine all ingredients through pepper and salt, mixing thoroughly. Fold in the seafood.
3. Lay out 6 wrappers in front of you so they form diamonds not squares. Add about 1 teaspoon of filling to the center of each wonton.
4. Using the finger bowl, wet the edges of each wonton.
5. Bring the bottom point of the wonton up to the top point, forming a triangle. Seal the edges of the wonton together and smoosh the filling a bit.
6. From here, you can leave the wontons in a triangle shape or you can be a bit more creative, folding the left and right points 1/2 way towards the center creating a crane or bowtie effect.
7. As you complete filling and folding the Rangoon, set them aside and cover with a damp paper towel to keep moist until you're ready to fry them.
8. Heat oil in a wok or heavy skillet for deep frying. The temperature should be around 370 degrees.
9. Carefully place each of the Rangoon into the oil, being careful not to overcrowd them, and fry till a nice golden brown, turning often. Remove with a slotted spoon and drain on paper towels or plates.
10. Note: The Rangoon will swell with steam and the trick is to remove them from the oil before the filling starts to ooze out from the pressure.
11. For the Dipping Sauce:
12. Whisk together the three ingredients for the sauce and serve alongside the Rangoon. You can vary the amount of hot mustard according to your tast.
13. (I have used apricot jam instead of orange marmalade and it was delish!)

cream cheese, worcestershire sauce, soy sauce, green onion, garlic, pepper, shrimp, wonton wrappers, bowl of water, orange marmalade, soy sauce

Taken from www.epicurious.com/recipes/member/views/rangoon-with-citrus-mustard-sauce-sitstayplay-1274752 (may not work)