Crab Rangoons (Crab Puffs) with Sweet and Sour Sauce

subheading: For the Sweet & Sour Dipping Sauce:

½ cup rice vinegar

¾ cup brown sugar

2 tablespoons ketchup

2 teaspoons red chile flakes (more or less to taste)

½ cup plus 1 tablespoon water

1 tablespoon corn starch

½ cup fresh pineapple chunks or canned chunks, drained

subheading: For the Crab Rangoon:

8 ounces softened cream cheese

6 ounces picked crab meat (or surimi, cut into ½-inch pieces)

6 scallions, whites only, finely sliced (about ½ cup)

1 pack square wonton wrappers (preferably yellow), about 40 to 50 pieces

2 quarts peanut oil

Kosher salt

Directions at seriouseats.com

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