Smoked Salmon Rangoon

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.