Crab Rangoon

In a small bowl, beat the cream cheese until it's smooth. Stir in the onions, crab and garlic.

Place about 1-1/2 teaspoons of filling in the center of a wonton wrapper. (Keep the remaining wrappers covered with a damp paper towel until you're ready to use them.) Moisten the edges with water, then fold the opposite corners over the filling and press the edges to seal the dumplings. Repeat until you've used up all the filling. Editor's Tip: To prevent crab rangoons from sticking to each other, transfer wrapped dumplings to a lightly floured plate or baking sheet, leaving space between each rangoon. Wrap unused wrappers tightly in plastic wrap and store them in a zip-top bag in the freezer. You can make a lot of snacks with wonton wrappers beyond the crab rangoons!

In an electric skillet, heat 1 inch of oil to 375°F. Fry the wontons in batches until they're golden brown, for about one minute on each side. Drain them on paper towels. Serve them with sweet-and-sour sauce. Editor's Tip: Let the fried crab rangoons rest for a couple of minutes before serving—the filling gets super hot and can cause burns.