Two Words: Rainbow Rangoon

Aka edible art that's as fun to make as it is to eat, courtesy of food columnist Alyse Whitney.

- Alyse Whitney

Everyone has their favorite food obsession, and mine is crab rangoon. I first discovered the pillowy, crispy bundles of joy at a now-closed buffet in my hometown of Binghamton, New York. When my middle school friends and I would meet up at the movie theater, we would first hit the buffet, slyly sliding rangoons into ziptop bags to snack on during showings of A Walk to Remember. They were, dare 1 say, rangoons to remember.

In the two decades since, I've eaten a lot of different versions. Honestly, it was usually love at first bite, so in order to create this particular recipe, I combined all the best parts of all the best rangoons I've ever tasted. I went with a triangle shape because they're the easiest to fold and paint. (Yes, the pyramid design is the real classic, but it's much harder to get right and decorate without making a total mess.) The filling-to-exterior ratio also has to be spot-on, and a triangle delivers edge-to-edge filling. And I added double wrappers for structural integrity (IYKYK) and a delightful, almost mochi-like chewycrispy texture after it's fried.