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Salmon Bundles

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Submitted by: semprejoven

 

These deep-fried appetizers are stuffed with an Asian-flavored salmond and cream cheese filling. Deep fry in oil and serve warm.
 

Ingredients

  • 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 Canola or Vegetable Oil for deep-frying, as needed

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Method

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. Serve hot, with dipping sauce of choice I use Pina Colada Dipping Sauce: 1/2 Cup dairy Sour Cream 1/4 Cup Pina Colada Mix 1/4 Cup Crushed Pineapple (canned) 2 Tablespoons Granulated sugar Combine ingredients and chill. Stir well.

 

Notes: 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.

 

Number of Servings: 60 pieces

 

Submitted by: semprejoven ()

 

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