Crab Rangoon I have made these. Only difference I have pinched all for corners together, the way you usually see them in a restaurant. Eating them while they are hot and crispy on the outside and creamy on the inside is fantastic.
Crab Rangoon (Cheese Wonton) | 炸蟹角. Good as is, but I think some garlic salt and a bit less imitation crab meat (or more cream cheese) would make it more like what you get in a restaurant. Will make again!