Crab Rangoon

1. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, combine the cream cheese, green onion, Worcestershire sauce, soy sauce, garlic, and sugar. Mix well until fully combined. Add the crab meat to the mixture and mix until combined.

Assembly

1. To a wonton wrapper, place 2 teaspoons of the mixture in the center. Moisten the edges of the wonton wrapper with water.
2. Bring two opposite edges (sides) of the wonton wrapper towards the center, followed by the other two edges.
3. While bringing in the edges, gently push up the cream cheese to avoid any air pockets and ensure a good seal.
4. Firmly press the edges together to seal the crab rangoon completely.
5. Place the wrapped crab rangoon onto the prepared sheet pan with the folded side facing up.
6. Repeat the process with the remaining wonton wrappers and filling until they are all wrapped.

Frying*

1. Into a large heavy-bottomed pot over medium heat, pour about 2 inches of oil. Heat the oil until it reaches a temperature of 350°F.
2. When ready, carefully place 4-5 wontons in the hot oil and let them fry for 2-3 minutes, or until they turn golden brown.
3. Using a slotted spoon or tongs, transfer the fried wontons to a paper towel-lined cooling rack, allowing any excess oil to be absorbed.
4. Repeat the frying process with the remaining wontons, checking the oil temperature before each batch.
5. Serve immediately with sweet and sour sauce.