Salmon Wontons – First Prize 1998
By Yankee Magazine|Aug 24 2006|
Anne Dirksen, Hastings, Minnesota
Yield
Makes about 30.
Ingredients
Filling:
1 can salmon (6 to 7-1/2 ounces), or equivalent fresh salmon, poached
1/4 cup shredded carrot
4 scallions, chopped
1/2 cup alfalfa sprouts
1-1/2 tablespoons soy sauce
1 to 2 teaspoons grated fresh gingerroot, or 1/2 teaspoon powdered ginger
2 cloves garlic, crushed
about 30 wonton wrappers
oil for deep-frying
Instructions
Clean bones and skin from salmon, if necessary. In a medium bowl, combine salmon, carrot, scallions, sprouts, soy sauce, ginger, and garlic, and toss together until crumbly. Heat oil for deep-frying. Moisten the edges of a wonton wrapper with a few drops of water, and drop about 1 teaspoon of the salmon filling on the center. Fold the wonton wrapper diagonally to make a triangle, and press down on the edges to seal. (Fill about 15 wontons at a time, keeping the unused wrappers covered to prevent them from drying out.) Deep-fry in hot oil on one side; then flip over and fry on the other side until golden brown.
Drain on brown paper bags or paper towels, and serve hot with dipping sauce.
Notes
Submitted by Anne Dirksen
Dipping sauce:
Ingredients
sweet-and-sour sauce, plum sauce, or a combination of 1 cup duck sauce, 1 to 2 tablespoons soy sauce, 1 teaspoon hoisin sauce, and a dash of chili oil
