Smoked Salmon Rangoons

Directions

1. In a medium sized bowl, combine the softened cream cheese, smoked salmon, Black Gold and green onion. Stir together with a spatula or with your hand until well combined.
   

2. In a small saucepan, combine the ingredients for the cranberry sauce and place over medium heat. Bring to a boil and then reduce heat to maintain a simmer. Cook until the cranberries have all popped and the sauce has thickened slightly.
   

3. Preheat fryer to 350 degrees.
   

4. Pour ½ cup of cold water into a ramekin or small bowl.
   

5. To make the wontons, place a heaping teaspoon of cream cheese mix in the center of a wonton.
   

6. Dip two fingers into the water and dab the water onto the wonton edges.

7. Bring the 4 edges of the wonton together, leaving the corners un-pinched. Hold together for 3-5 seconds to seal. Lay the filled wontons out on a piece of parchment paper sprinkled with cornstarch.
   

8. Repeat this process until all the wontons are filled.
   

9. Fry the wontons, 5 or 6 at a time for 4-5 minutes each batch, until brown and crispy.
   

10. Serve with a side of the cranberry dipping sauce.