Smoked Salmon Rangoon with Sweet Chili Sauce

Ingredients:

For the Smoked Salmon Rangoon:

4oz Alaska Smokehouse Smoked Salmon, skin removed and flaked

16oz of cream cheese, softened

1 packaged of square wonton wrappers

4 green onions, sliced thin

Salt & Pepper to taste

Vegetable oil for frying

For the Sweet Chili Sauce:

1/3 cup rice vinegar

1/3 cup water

1/3 cup + 2 tablespoons cane sugar

1 tablespoon rice wine

1-2 teaspoons dried chili flakes

1-1/2 teaspoon minced garlic

1 teaspoon minced ginger

1 teaspoon soy sauce

2 teaspoons cornstarch dissolved in 1 tablespoon cold water

Procedure:

Make the sweet chili sauce first by combining all the sauce ingredients except the cornstarch mixture in a small saucepan and bring them to a boil, stirring constantly.

Once the sugar has dissolved, add in the cornstarch mixture, and stir until thickened, about 1 minute.

Let the sauce cool completely and store in an airtight jar in the refrigerator.  Sauce will last for about 1 week.

Next, start the smoked salmon Rangoon by adding in the smoked salmon, cream cheese, green onions, salt and pepper together in a mixing bowl, then mix well to combine.

Take out the wonton wrappers and place about a teaspoon of smoked salmon mixture in the center of each.

Fold each wonton in half, creating triangles (not squares).

Using your fingers, crimp the sides of the wonton around the filling. 

Then, curl the pointy ends of the wonton upwards, creating a pouch.

Repeat these steps until all wontons are filled.

Heat about 1-1/2" of oil in a pan on medium-high heat until oil is hot, around 350 degrees.

Fry Rangoon in batches until lightly browned, about 2-4 minutes per batch.

Cool on a plate lined with a paper towel.  Dry them upside down so that the oil leaves the Rangoon and doesn't get caught on the wonton wrappers.

Allow to cool for 5-8 minutes, then serve immediately.