Crab Rangoon

It’s been a while since we have made these.  They are a favorite appetizer at the Chinese buffets we have around here.  I assume they are a staple at similar buffets all across the US.  The filling is simple:  a softened brick of cream cheese with a package of crab meat.  We use the fake stuff because we are cheap.  I added a half teaspoon each of soy sauce and Worcestershire, two grated cloves of garlic and an inch of ginger root, also grated.  I would have used a chopped green onion but settled with a good tablespoon of finely chopped chives instead.  Here’s a short Youtube that you may find useful. (And eerily similar!  I just noticed that the plates are exactly like mine!)