Directions

1. Wash hands thoroughly with soap and warm water for 20 seconds.
2. Sanitize all work surfaces.
3. Use a blue cutting board for seafood and cream cheese prep.

Make the sauce:

1. In a pot, combine rice vinegar, brown sugar, ketchup, and ½ cup water.
2. Bring to a boil over medium heat for 5 minutes.
3. Mix remaining 1 tbsp water with cornstarch to create a slurry.
4. Stir slurry into the sauce and cook an additional 5 minutes.
5. Remove from heat and cool completely.
6. Blend cooled sauce with crushed pineapple and juice. Set aside.

Prepare the filling:

1. In a bowl, beat cream cheese, soy sauce, Worcestershire, garlic powder, and salt until very soft.
2. Gently fold in crab meat and scallions.

Assemble the Rangoon:

1. Lay 6 wonton wrappers on a cutting board; keep the rest under a damp towel.
2. Place 1 tsp of filling in the center of each wrapper.
3. Moisten edges with water and seal, ensuring no air is trapped inside.
4. Continue until all filling is used.
5. Transfer to a tray, cover loosely with plastic wrap, then tightly seal and refrigerate until ready to fry.

Shape suggestions (optional):

1. Star shape: push the 4 edges to the center.
2. Triangle: fold in half and tuck the excess to create a triangle.
3. Be creative or keep simple.

For service:

1. Fry each order for approximately 2 minutes per batch, flipping halfway through.
2. Transfer to a bowl, sprinkle lightly with salt, toss, and plate.
3. Serve with a side of the prepared pineapple sauce.
4. Discard any leftover fried Rangoon after 2 hours at room temperature.