TechniquesA Guide To Preparing Crab RangoonFILL 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.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.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.PINCH Gather edges toward moistened area and pinch together. Using your forefinger, press edges to wonton skin just above filling to seal folds together.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD