In a medium bowl, beat the softened cream cheese and Greek yogurt until smooth. Stir in crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, and white pepper. Taste—adjust salt or pepper if needed.

Lay wrappers on a clean surface. Keep them covered with a damp paper towel so they don’t dry out. Here’s the thing: dry edges won’t seal right.

Place about 1 teaspoon of filling in the center of each wrapper. Moisten two adjacent edges with water (use your fingertip). Fold into a triangle, pressing firmly to seal. For a fancier look, bring corners together and pinch.

Transfer assembled Rangoon to a parchment-lined tray. Chill in the fridge for 10–15 minutes—this firms up the filling and prevents bursting in hot oil.

In a heavy skillet or Dutch oven, heat 2 inches of oil to 350°F (175°C). A deep-fry thermometer like the ThermoPro TP03 helps hit it just right.

Gently lower 4–6 wontons into the oil—don’t crowd. Fry until golden brown, about 2–3 minutes per side. Use a slotted spoon to transfer to a wire rack or paper towels to drain.

For a lighter touch, preheat oven to 400°F (205°C). Brush or spray Rangoon with oil and bake 10–12 minutes until crisp. In an air fryer at the same temp, cook 8–10 minutes, flipping halfway.

Arrange on a platter with sweet chili sauce, soy sauce, or duck sauce for dipping. Enjoy immediately for the best crunch!