A Guide To Preparing Crab Rangoon

FILL Put wonton skin on work surface with one of the corners pointing toward you. Put filling in center. Wet far edges with water. Fold skin over filling. Ben Fink
SEAL Gently pat filling down to flatten slightly. Then press out any air pockets from triangle. Firmly press wonton skin edges together to seal in filling. Ben Fink
GATHER Moisten area just above filling with a dab of water. Gather middle of flat edges on either side of filling between each thumb and forefinger. Ben Fink
PINCH Gather edges toward moistened area and pinch together. Using your forefinger, press edges to wonton skin just above filling to seal folds together.