Smoked Salmon (or crab) Puffs

 

 

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We love to have a homemade Chinese style dinner for New Year’s and this time I wanted to try my hand at making crab puffs (also called crab rangoons).  Except I swapped out the crab for smoked salmon.  Results? So good.  They came together so quickly and were a big hit.  They would be great made with crab as well.  If you prefer more of a cream cheese flavor in them you could even reduce the salmon or crab to just 2 Tablespoons.    This makes quite a few so they would be perfect for a dinner party as well and stay crisp for quite a while.

SMOKED SALMON (OR CRAB) PUFFS
8 oz Cream cheese
1/4 cup finely chopped smoked salmon (or crab meat)
1/4 tsp kosher salt
12 oz pkg small square wonton wrappers (about 48 wrappers)
Oil, for frying
Honey Ginger Dipping Sauce, for serving (Or sweet and sour sauce)

Mix the cream cheese and salt together in a small bowl, mixing well to soften the cream cheese.  Gently fold in the salmon or crab until well blended.

Place about 1 tablespoon in the middle of a wonton wrapper.
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Brush the edges with a little water (use a brush or your finger dipped in water).
Fold in half to make a triangle and working from the inside out, seal together pushing all the air out.
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Make a pleat on each side of the center point to make a crown shape.
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Heat oil over medium high heat (Use a deep fryer, wok, or high skillet.  You want the oil at least an inch or 2.)
When oil is hot, fry in batches until golden brown, flipping once if needed.
Remove to a wire rack or paper towel lined tray.
Serve with desired dipping sauce.

Smoked Salmon (or crab) Puffs

Ingredients

  • 8 oz Cream cheese
  • 1/4 cup finely chopped smoked salmon (or crab meat)
  • 1/4 tsp kosher salt
  • 12 oz pkg small square wonton wrappers (about 48 wrappers)
  • Oil, for frying
  • Honey Ginger Dipping Sauce, for serving (Or sweet and sour sauce)

Instructions

  • Mix the cream cheese and salt together in a small bowl, mixing well to soften the cream cheese. Gently fold in the salmon or crab until well blended.
  • Place about 1 tablespoon in the middle of a wonton wrapper.
  • Brush the edges with a little water (use a brush or your finger dipped in water).
  • Fold in half to make a triangle and working from the inside out, seal together pushing all the air out.
  • Make a pleat on each side of the center point to make a crown shape.
  • Heat oil over medium high heat (Use a deep fryer, wok, or high skillet. You want the oil at least an inch or 2.)
  • When oil is hot, fry in batches until golden brown, flipping once if needed.
  • Remove to a wire rack or paper towel lined tray.
  • Serve with desired dipping sauce.
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