Crab Rangoon

In a small bowl, whisk the soy sauce with the vinegar, chili-garlic sauce and the sliced scallion.

Using the flat side of a chef’s knife, crush the garlic and 1/2 teaspoon of salt to a paste. Add the garlic paste to a medium bowl along with the chopped scallions, cream cheese, fish sauce, sesame oil and a generous pinch each of each salt and pepper. Using a rubber spatula, stir the cream cheese mixture until well combined. Add the crabmeat and fold gently until coated.

Spread 6 wonton wrappers on a work surface and brush the edges with water. Spoon 1 1/2 teaspoons of the crab filling in the center of each wrapper and fold in half to make triangles; press the edges firmly to seal and to release any air pockets. Fold up the three corners and pinch them together to seal. Transfer the dumplings to a wax paper–lined baking sheet and cover with a damp paper towel while you make the rest.

In a large saucepan, heat 1 1/2 inches of vegetable oil over moderate heat to 350°. Fry the dumplings in batches until deeply golden brown, 3 to 4 minutes per batch. Drain on paper towels and season with salt. Serve warm with the dipping sauce.