Name: Cranberry-Crab Rangoon
Yield: Makes about 30 crab rangoons
Ingredients: Grapeseed or canola oil for cooking; 2 red onions, cut into 1/2-inch dice; 2 tablespoons minced lemongrass, white part only; Kosher salt and freshly ground black pepper, to taste; 2 cups dried cranberries, such as Craisins, chopped; 1/2 cup sugar; 2 cups naturally brewed rice vinegar; 3 pounds picked, fresh crab meat (snow, blue); 3/4 pound cream cheese, softened; 1/2 cup chopped chives, 2 tablespoons reserved for garnish; 1 package thin square wonton skins, defrosted (at least 60-count); 2 eggs mixed with 1/4 cup water; Accompaniments: dim sum dipper and cranberry-teriyaki glaze .

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Cook's notes:

·Keep unused wonton skins covered with a damp paper towel so they don't dry out.
·To save time, these rangoons can be purchased frozen at SuperTarget and select Target stores. It's part of Ming Tsai's newly expanded Blue Ginger line.

Recipe notes

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