Growing up, my family and I always went to Chinese restaurants. However, I don't eat shellfish. Some restaurants made crab rangoons with crabstick (which is typically pollock rather than crab), but I could never be certain. I came up with this recipe years ago. It's a crunchy and salty appetizer with an Asian flair.
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
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