Crab Rangoon

Ingredients

• 1/4 cup soy sauce
• 1/4 cup black vinegar (see Note)
• 1 teaspoon Chinese chili-garlic sauce
• 3 scallions—1 thinly sliced, 2 finely chopped
• 1 garlic clove
• Kosher salt
• One 8-ounce package cream cheese, softened
• 1 1/2 teaspoons Asian fish sauce
• 1/2 teaspoon toasted sesame oil
• Freshly ground pepper
• 8 ounces jumbo lump crabmeat, drained and shredded with a fork
• 36 square wonton wrappers
• Vegetable oil, for frying

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