Smoked Salmon Rangoon with Cranberry Dipping Sauce

• servings: 5 servings
• active time: 45 minutes
• total time: 45 minutes

Ingredients

16 Oz- Cream Cheese Softened

4 Oz- Smoked Salmon

1 t- Black Gold Garlic Pepper

2 T- Green Onion, Chopped

48 - Wontons (3"x3")

2 C- Cranberries

1/2 C- Sugar

1/2 C- Water

Directions

In a medium sized bowl, combine the softened cream cheese, smoked salmon, Black Gold and green onion. Stir together with a spatula or with your hand until well combined.

In a small saucepan, combine the ingredients for the cranberry sauce and place over medium heat. Bring to a boil and then reduce heat to maintain a simmer. Cook until the cranberries have all popped and the sauce has thickened slightly.

Preheat fryer to 350 degrees.

Pour ½ cup of cold water into a ramekin or small bowl.

To make the wontons, place a heaping teaspoon of cream cheese mix in the center of a wonton.

Dip two fingers into the water and dab the water onto the wonton edges.

Bring the 4 edges of the wonton together, leaving the corners un-pinched. Hold together for 3-5 seconds to seal. Lay the filled wontons out on a piece of parchment paper sprinkled with cornstarch.

Repeat this process until all the wontons are filled.

Fry the wontons, 5 or 6 at a time for 4-5 minutes each batch, until brown and crispy.

Serve with a side of the cranberry dipping sauce.

Nutrition

• Serving Size: 4-5