Panfish Rangoons with Dipping Sauce

Ingredients

For the Filling:

• 1 cup cooked panfish fillets (flaked or finely chopped) - grill, bake, or steam until cooked through
• 1 (8 ounce) package cream cheese, softened
• 3 green onions, finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon granulated or powdered sugar
• 1 package square wonton wrappers
• Oil for frying (vegetable, canola, or peanut)

For the Dipping Sauce (Optional):

• 2 tablespoons soy sauce
• 1 tablespoon Hoisin sauce
• 3 tablespoons rice wine vinegar
• 1 tablespoon Sriracha or sweet chili sauce (adjust to taste)
• 2 teaspoons sesame oil
• 1 to 2 tablespoons honey (adjust to taste)

Instructions

1. Prepare the Panfish:

   If your panfish is not yet cooked, prepare it by baking, grilling, or steaming until it is opaque and flakes easily. Let the fish cool completely, then flake or finely chop it to measure about 1 cup.

2. Make the Filling:

   In a medium bowl, combine the softened cream cheese, chopped cooked panfish, chopped green onions, minced garlic, and sugar. Mix thoroughly until all ingredients are well combined.

3. Assemble the Rangoons:

   • Place a small bowl of water nearby. Keep the stack of wonton wrappers covered with a damp paper towel to prevent them from drying out.
   • Lay a single wonton wrapper flat on a clean surface.
   • Spoon about 1 teaspoon to 1 tablespoon of the filling into the center of the wrapper (do not overfill).
   • Dip your finger in the water and moisten all four edges of the wrapper.
   • To Fold (Pouch Shape): Bring all four corners up to meet at the center over the filling, forming a square packet or a pouch. Pinch the edges securely to seal, removing any trapped air as you seal.
   • To Fold (Triangle): Fold the wrapper in half diagonally to form a triangle. Press the edges to seal completely, ensuring no air is trapped.
   • Place the assembled rangoons on a dry plate or tray and cover them lightly with a damp towel while you continue.

4. Fry the Rangoons:

   • Heat about 1-2 inches of frying oil in a deep skillet or Dutch oven to **$350^{\circ} \text{F}$** ($175^{\circ} \text{C}$).
   • Carefully place the rangoons into the hot oil in batches, being careful not to overcrowd the pan.
   • Fry for about 1 to 3 minutes, turning once, until they are golden brown and crispy.
   • Remove the fried rangoons with a slotted spoon and drain on a paper towel-lined plate.

5. Prepare the Dipping Sauce (if using):

   In a small bowl, whisk together the soy sauce, Hoisin sauce, rice wine vinegar, Sriracha/sweet chili sauce, sesame oil, and honey until well combined. Taste and adjust sweetness or spice as desired.

6. Serve:

   Serve the panfish rangoons hot with the dipping sauce on the side.