Smoked Salmon Rangoons
Fancy appetizers can get expensive, why not try a Salmon Rangoon! Wrapped in wonton wrappers and filled with cream cheese and smoked salmon bites these will have a the whole room coming back for more!
Smoked Salmon Rangoon with Cranberry Dipping Sauce
PS Seasoning
5-Apr
45 minutes
4-5 minutes
Barbecue
Seafood
Fancy appetizers can get expensive, why not try a Salmon Rangoon! Wrapped in wonton wrappers and filled with cream cheese and smoked salmon bites these will have a the whole room coming back for more!
Ingredients
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- 16 Oz- Cream Cheese Softened
- 4 Oz- Smoked Salmon
- 1 t- Black Gold Garlic Pepper
- 2 T- Green Onion, Chopped
- 48 - Wontons (3"x3")
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- 2 C- Cranberries
- 1/2 C- Sugar
- 1/2 C- Water
Directions
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.
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.
Preheat fryer to 350 degrees.
Pour ½ cup of cold water into a ramekin or small bowl.
To make the wontons, place a heaping teaspoon of cream cheese mix in the center of a wonton.
Dip two fingers into the water and dab the water onto the wonton edges.
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.
Repeat this process until all the wontons are filled.
Fry the wontons, 5 or 6 at a time for 4-5 minutes each batch, until brown and crispy.
Serve with a side of the cranberry dipping sauce.
