Ingredients:

Filling

• 3 large Idaho® russet potatoes
• Olive oil
• Salt
• 1 cup imitation crab, chopped (you can use real crab for this if you desire, but for me, imitation crab is what makes it taste like a classic crab rangoon)
• 2 ounces cream cheese, room temperature
• ¼ cup sour cream
• 3 scallions, sliced
• ¼ cup pickled jalapeños, diced 
• 2 tablespoons soy sauce

Assembly

• 1 egg
• 20 wonton wrappers
• About ½ cup of vegetable oil

Sauce

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sriracha
• 1 tablespoon honey
• 1 teaspoon minced red chili peppers
• 1 teaspoon minced scallions
• 1 teaspoon toasted sesame seeds

Directions:

1. Preheat oven to 350°F.
2. Using a fork, poke a few holes into each potato. Rub the potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about an hour until tender.
3. Peel the potatoes and run them through a potato ricer into a large bowl.
4. Add the crab, cream cheese, sour cream, scallions, jalapenos, and soy sauce. Mix to combine, breaking up the cream cheese and making sure everything is well incorporated. Taste and add salt or more soy sauce if needed.
5. Add a splash of water to the egg in a small bowl and whisk to form an egg wash.
6. Place a wonton wrapper on a working surface. brush the egg wash onto 2 touching sides of the wonton wrapper. Add a heaping tablespoon of the potato mixture to the center of the wonton wrapper. Fold the dry edges across to the egg-washed edge and press to seal in a triangle shape.
7. Repeat with the remaining wonton wrappers.
8. Pour the oil into a frying pan and preheat over medium-high heat.
9. Add half the rangoons to the oil and cook on each side for about 3 minutes to brown. Remove from heat and allow to cool on a rack or paper towel. Repeat with the remaining rangoons, adding a little more oil to the pan if needed
10. Meanwhile, mix the soy sauce, sesame oil, sriracha, honey, chili peppers, scallions, and sesame seeds in a bowl.
11. Serve the rangoons with the sauce on the side.