Julie Deily · 42 Comments
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I didn't realize when I was planning the recipes I would make for the KitchenAid 1,000 Cooks for the Cure party that I had a cream cheese theme going. I swear to you, I make this or crab rangoon like 30 to 40 times a year. It's a big hit at Bunko and it's always requested for the family holiday events.
I started making the smoked salmon variation a few years ago when I visited my friend, Nellie, in Atlanta. She wanted me to show her my recipe for crab rangoon and we decided we would do both – ones with crab and ones with smoked salmon.
If you like bagels and lox, you'll love this…to me this is like bagels and lox all fried up (okay but without the capers)…ooh, maybe I should add capers next time!
Be sure to buy the refrigerated smoked salmon. Chop it up before adding the green onions and pepper.
After mixing the smoked salmon with the green onions and pepper, add the softened cream cheese and mix well. No need to add salt! The smoked salmon is salty enough. (above photo taken with an iPhone.)
For instructions and photographs on how to fill and wrap them up, visit the crab rangoon recipe.
These are so simple to make and I have to admit that Curtis will not try these…the very thought of frying cream cheese in something makes his skin crawl. To me it's a little sad but then I get to eat them all myself!
Make your own crab or smoked salmon rangoon at home, it's fresher and you get a more balanced rangoon – I always feel like there's not enough crab in the ones at restaurants, don't you?
Recipe
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Smoked Salmon Rangoon Recipe
A twist on crab rangoon, adding smoked salmon makes it a little elegant. Simple to make and delicious! Perfect for parties and get togethers.
Servings 50 -60
Ingredients
- 1 package of square wonton wrappers
- 3-4 ounces refrigerated smoked salmon, chopped
- 2 8 ounce packages of cream cheese (allow it to sit out for 30-60 minutes)
- 4 green onions, sliced thin
- pepper to taste
- vegetable oil for frying
Instructions
Add smoked salmon, green onions and pepper to a mixing bowl. Mix well. Add in cream cheese and mix well.
Take each wonton wrapper and put about a teaspoon or a little more than a teaspoon of the mixture in the middle of the wonton skin.
Fold in half (if using a square shape, after folding in half, shape should be a triangle, not a rectangle).
Put your fingers on the area of the wonton right above the mixture, and crimp together, should look like a pouch. (Does not need to be completely sealed but you don’t want too much oil to get into the cream cheese and you don’t want the cream cheese to come out of the wonton wrapper while frying. If you’re unsure, try doing a couple and frying them up before wrapping the rest of them to get a feel for it.) Also, I sometimes describe it as looking like a ghost when you flip upside down, the area with the filling is the ghost's head.
Repeat steps 2-4 until all mixture is gone or wontons are gone.
Heat oil (about a 1 1/2 inch layer) in pan on medium to medium high heat. Oil needs to be pretty hot.
In batches, fry rangoons in pan until lightly browned on each side about 2-4 minutes.
Cool on a plate lined with paper towels. Line up upside down so that any oil that has collected inside drains out. Allow to cool for 5-8 minutes. Serve immediately.
Notes: I prefer the wonton wrappers you buy at the Asian grocery store, particularly the Twin Marquis brand. When I'm in a pinch, I'll use the brands you can you buy at your local grocery store in the produce department. I had to this time and you'll notice in the pictures, that's what I used this time.
Did you make my Smoked Salmon Rangoon Recipe?Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!
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Hi, I'm Julie!
Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.
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Comments
Heather Robyn says
I made your crab Rangoons last night and added leftover salmon to the mixture. So so so so good, so I wanted to see if there was a lox rangoon on the internet somewhere and sure enough, the first one that came up was yours! In the future, I’d love to make THIS recipe!
I found you on Facebook and I love your content!
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these look amazing, Julie!! 🙂
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I just saw these on Tasty Kitchen, yum! I love crab rangoon. I need to try my hand at these at home – love the smoked salmon riff!!
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Kathy - Panini Happy says
Oh my goodness, I’m so doing this! We just had rangoons this week – love them and love smoked salmon even more. Fabulous idea, Julie!
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oh these look so delicious!
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Ronni Keller says
I could come here everyday and eat happily for a year 🙂
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Suzanne says
Thewe were awesome! I had to move them away from me for fear of eating them all. Thanks again for being such a wonderful hostess!
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Sweetsugarbelle says
Sounds delicious…and I’m all for the capers! You are amazing!
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Melissa Lawler says
Wow! That looks and sounds delicious!
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Jenny @ BAKE says
these look stunning and sophisticated! perfect chic party food!
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Smoked salmon rangoon?!? I want 😀
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Rachel says
I ADORE rangoon… AND smoked salmon. I can’t wait to try this!
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Kelly Senyei says
What an awesome idea to turn the bagel toppers into deep-fried deliciousness!
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lamarymorena says
I can’t eat smoked salmon, because I have allergies, but I think that my husband may love this dish. Thanks for sharing.
Kisses from Spain.Reply
Nice, give me a plate of these and a glass of chardonnay and I’m a happy cat 🙂
I need to try this one for sure..Reply
Deborah says
You can never have too many recipes with cream cheese, in my opinion! Love the smoked salmon twist to these!
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I’m in bed and now I’m craving salmon rangoon. Great recipe, great cause!
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I don’t even like seafood and it looks good!
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Carolyn says
You have NO idea how much I love smoked salmon. It’s honestly my favourite food! Love this! 🙂
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Katie says
I’m so glad I had the privilege to try these smoked salmon rangoons! Not gonna lie, I was skeptical of the smoked salmon part but I tried it anyways… so glad I did because I loved them and probably ate dozen just by myself! lol. I’ll definitely be making these soon!
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These get a HUGE thumbs up! I Want one!
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naomi says
These look dang delicious. I will have what Curtis’s portion. 🙂
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These guys look so good! I love salmon and I love fried stuff! So I have a feeling I will really like these.
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Kt says
Can I make these with salmon that I smoked myself??
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Julie Deily says
I’m sure you could…and I’m sure that would taste so amazing! Please let me know how it goes if you try it!
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Kt says
It was awesome! I had smoked salmon leftover and I didn’t know what to with it – I remembered this recipe and they were delicious!!
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Crispy fried perfection!
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Jeanette says
What fun party food Julie – these remind me of fried wontons my mom used to make when we had guests.
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Is it bad that I want to grab that spoon and eat the filling without the wrapper?
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Julie Deily says
You can! It makes a great dip, I have made that before, add a squeeze of lemon and grab a few sticks of celery…it’s so good!
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Jen @ Savory Simple says
These look INSANELY good! What a great way to use some of my favorite ingredients!
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I LOVE these – rangoons are a MAJOR personal fave and I really like your take on them.
P.S. I want an invite to your Bunko nights, too!! 🙂
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Look at that crispness! And I love that this has smoked salmon in it – it’s one of my favorite things ever!
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God, these look good. I would eat them for breakfast if I could! My husband loves rangoons, but I have never made them – guess it’s time to change that.
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Julie Deily says
Yes, time to change that! They are so easy!
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Bev @ Bev Cooks says
Oh my Lord, woman. Will you move in?
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Cassie says
Julie this is brilliant and my husband does love crab rangoon so I’m sure he will just love these. Definitely drooling!
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Michelle says
I can dine on crab rangoons alone, that first bite of the crunchy wonton and then the oozing warm cream cheese. I can marry rangoons. Like Curtis, Alex doesn’t like them either, the cream cheese thing is what gets him as well. So I’ll have to make a batch just for me, which i don’t mind. I never want to share the crab rangoons, and now these— OH LORD!
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Oh my goodness — I have to make these! Smoked salmon and rangoons are my favorite. Can’t wait to combine them!! 🙂
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Maria says
Perfect for any party!
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Cookbook Queen says
I LOVE LOVE LOVE ragoons…definitely trying this. I think I need an invite to one of your Bunco nights!!!
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My family would love this!
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