Salmon Rangoons

Makes 48

Shopping List

For the Salmon Rangoons

• 1 package smoked salmon, chopped

• 1/2 cup chopped scallions

• 8 ounces whipped cream cheese

• 2 cloves garlic, minced

• 1 knob of ginger, minced

• Soy sauce as needed. I love using San-J Tamari Gluten Free Soy Sauce

• 1 package of wonton wrappers. I use Nasoya.

For the Sesame Soy Sriacha dipping sauce

• 1/4 cup Soy Sauce

• 1 tablespoon toasted sesame oil

• Sriacaha to taste

• Sesame seeds for garnish

Method

For the Rangoons

• Preheat over to 400. Spray a large baking sheet with non stick spray

• Mix the first 6 ingredients in a bowl. Season with a touch of soy sauce, if desired

• Have a small bowl of water ready, for sealing the Rangoons

• Place the wonton wrappers on the baking sheet sprayed with non stick spray

• Place 1/2 tablespoon of salmon mixture in the middle of each wonton wrapper

• Using your fingers or a small brush, wet the ends of the wonton wrapper. Tip: It is helpful to do this one wonton at a time so that they do not dry out prior to you folding them over

• Fold wrapper over to make a triangle, repeat. Note, you can also fold two sides of the triangle to meet in the middle to make a little pocket, as displayed in my picture above

• Spray all rangoon triangles with non stick spray

• Cook for 8-12 minutes, flipping the rangoons halfway through.

For the dipping sauce:

Whisk ingredients all together and place in small serving bowl. Garnish with sesame seeds.

Serve with: Mai Tai’s, Scorpion Bowls, or Sauvignon Blanc