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A twist on crab rangoon, adding smoked salmon makes it a little elegant that’s tasty and memorable!
Allow cream cheese to sit on the counter for about an hour so it’s mixable. Chop up smoked salmon.
Add green onions, smoked salmon, and pepper to a mixing bowl. Mix well. Add in cream cheese and mix well.
Take each wonton wrapper and put about a teaspoon or a little more than a teaspoon of the mixture in the middle of the wonton skin.
Fold the wrapper in half (if using a square shape, after folding in half, shape should be a triangle, not a rectangle).
Put your fingers on the area of the wonton right above the mixture, and crimp the edges of the wrapper together. It should look like a pouch. (Does not need to be completely sealed but you don’t want too much oil to get into the cream cheese and you don’t want the cream cheese to come out of the wonton wrapper while frying. If you’re unsure, try doing a couple and frying them up before wrapping the rest of them to get a feel for it.) Also, I sometimes describe it as looking like a ghost when you flip upside down, the area with the filling is the ghost’s head.
Repeat the above steps until all of the filling mixture is gone or wonton wrappers are gone.
Heat oil (about a 1 1/2 inch layer) in pan on medium to medium high heat. Oil needs to be pretty hot.
In batches, fry rangoons in pan until lightly browned on each side about 2-4 minutes total.
Remove the fried rangoons from the oil and cool them on a plate lined with paper towels. Place the rangoons upside down so that any oil that has collected inside drains out. Repeat with the remaining rangoons.
Allow them to cool for 5-8 minutes. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!