Do you know what this dish was I had at a Chinese restaurant?

It was crab rangoon

Here's a recipe you asked for...

"CRAB RANGOON

1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying

Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown."

Some more recipes:

http://www.cooks.com/rec/search/0,1-0,crab_rangoon,FF.html

Pictures of different styles of crab rangoon:

http://images.google.com/images?q=crab+rangoon&hl=en&client=firefox-a&rls=org.mozilla:en-US:official&hs=bNw&um=1&ie=UTF-8&sa=X&oi=images&ct=title

crab rangoon would be my guess. I love those too, and they usually do have cream cheese in them, and seasonings, wrapped in a won ton wrapper and then fried.

Sounds like a funny shaped Crab Rangoon. Usually they are in more of a "flower" type shape, but I have seen them in other shapes.

maybe a crab wonton? they use a wonton wrapper with cream cheese and a little bit of crab and fry it.

i've had them at places without the crab too.

they're one of my favorites. especially with some sweet and sour sauce.

I am a former chef and dine at local chinese buffets on occasion, it sounds more like a tofu dish, crab rangoon is alot saltier and would have had either real crab or a combination of real and surimi the artifical stuff, it is small and resembles a piece of toast with a stuffing in it.

My money is on a fried tofu dish.

First off, it was probably not an authentic Chinese food item. Sometimes Chinese buffets create "filler dishes": items that are cheap to prepare and easy to make. The "Cream Cheese" wonton is a knock off of the authentic item a deep fried wonton. It it considered "Chinese American" and pretty much disregarded by really authentic restaurants. It is about as Chinese as Taco Bell is to Mexican food. Nonetheless, if you like them that's all that matters. Here's how to make them:

Buy a package of "Wonton" Noodle skins/Wrappers at your large grocery store. They will be about the size of your standard Post-It note. Take a wonton wrapper and place it on a cutting board, take a teaspoon of cream cheese and place it in the middle of the wonton wrapper. Take a bit of water on your index finger and draw it over the edges of the wrapper and around the cream cheese then fold it over into a triangle shape. Deep fry until golden brown.

Deep Fried cream cheese dumplins or crab rangoons. They are just delicious

Vegetarian Wontons

Deep-fried wonton are stuffed with mashed bean curd. Vegetarians who don't eat egg can substitute 1 tablespoon oil for the beaten egg.

Makes about 45 - 50 wontons

INGREDIENTS:
1/2 cup mashed firm tofu
1 green onion, diced
4 water chestnuts, chopped
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten
1/4 teaspoon salt
Pinch of pepper
1 tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1 teaspoon sesame oil
45 wonton wrappers, or as needed
3 to 4 cups oil for deep-frying, as needed
Hoisin sauce or soy sauce for dipping, as needed

PREPARATION:

Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.

Heat the oil for deep-frying while you are wrapping the wontons.

The oil should be heated to between 360 and 375 degrees Fahrenheit.

To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.

Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve with hoisin sauce or soy sauce.

Crab Rangoons........the Best

An appetizer at many Chinese Restaurants
20-40 servings
20 min 10 min prep

20-40 wonton wrappers or lumpia skins
16 ounces cream cheese
1 teaspoon worcestershire sauce
1 teaspoon soy sauce
8 ounces crabmeat
1 green onion
1 pinch salt and pepper, to taste
1 pinch sugar
egg whites or water

Let Cream Cheese sit out for about 15 minutes.
Chop up Green Onion and Crab Meat.
Mix Everything except egg whites and wontons in a bowl.
Spoon mix into wontons and fold into a flower shape.
Seal the wontons with egg white (water doesn't work as well).
Fry the Crab Rangoons in about 2 inches of oil.

hope this helps. enjoy.

maybe some type of a cream cheese won ton.

Cream cheese wonton. Use real cream cheese probably add a little sugar, wrap with wonton skin (you may get at any chinese market) then deep fried.