Salmon rangoon is a variation of the popular recipe, crab rangoon, with canned salmon taking the place of crabmeat.
- 8 ounces canned salmon, flaked
- 8 ounces cream cheese, softened
- 2 teaspoons teriyaki sauce
- 2 teaspoons lemon juice
- 1/4 teaspoon paprika, or to taste
- 1 green onion (spring onion, scallion) washed and finely chopped
- 1 tablespoon finely chopped red onion
- 1 large garlic clove, minced
- 1 package wonton wrappers
- 4 cups oil for deep-frying, as needed
Combine the salmon and cream cheese. Mix in the remaining filling ingredients (up to the wonton wrappers) one at a time.
On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add 1/2 to 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Don't spread the filling right to the edge of the wrapper.
Wet the top 2 edges of the diamond, fold over to make a triangle, and press together to seal.
Keep the completed Salmon Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Salmon Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.
(To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).
Yield: 60 Pieces