Magical wonton skins

I've never used wonton skins before.  Lately, I've been trying to expand my asian cooking repertoire and happened to see wonton skins at the grocery store and decided to buy a package.  Turns out you can do a lot with them.  Using them was easier than expected, it just happened to be more labor intensive is all.  The skill required was surpringly not difficult.

I ended up making wontons/dumplings as well as crab rangoon.  Making the mixture for the insides relatively easy and didn't require too many ingredients.  The main ingredient/base for wontons is ground meat and the base for crab rangoons is cream cheese. 

Wontons have a few basic cooking methods.  Boiling, steaming, and pan frying.  I personally like to boil or steam for just a few minutes and then pan fry them to crisp them up a little bit.  If you boil them too long, they get a little too soggy and can fall apart.  Crab rangoon is all about frying.  If you don't have a deep fryer, which I do not, you can just heat oil in a pan.  I used a small sauce pan which allowed me to use less oil, but only allowed me to cook a few.  I ended up having to do a few batches, but it turned out just fine.  They cooked in just a minutes or two and turned our very nice.  Now on to more experimental fillings for both my dumplings and my crab rangoons.