Most of the Chinese places around me (KY) serve crab rangoons stuffed with creamcheese and if you’re lucky a little shredded crabmeat. And, they’re usually accompanied by the sickly-sweet (to me) sweet and sour sauce for dipping. I much prefer them with the potsticker sauce which around here is usually a mixture of soy sauce, sesame oil, Chinese red rice vinegar, minced ginger and scallions.
Along with some of you, I too have not seen bread served in a Chinese restaurant.

Andrea