Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Teriockeye Salmon Wontons

Posted by Caveman Cooking on July 28, 2010

Teriockeye Salmon Wontons 6
Being that this is now the third wonton recipe I am sharing here, it is readily apparent that the Caveclan loves their deep-fried Asian appetizers. That said, these just may be the best of the bunch! All I know is that I’ve made them several times now and they have all disappeared quicker than one of Lindsey Lohan’s lawyers. 😉

INGREDIENTS

1/3 Pound Fresh Sockeye Salmon Filet
3 Tablespoons Teriyaki Sauce
4 Ounces Cream Cheese (NOT whipped)
4 Water Chestnuts
1 Green Onion
2 Tablespoons Corn Starch
24 Wonton Wrappers

RECIPE

Skin Salmon, then cut into 1″ rectangles. Place into bowl and cover with Teriyaki sauce. Be sure to get all the pieces of fish evenly and completely soaked in the sauce. Set aside.
HINT #1: While any type of Salmon would work for this recipe, I highly recommend Sockeye Salmon. Aside from the fact that it is part of the name of this dish, it is also the most flavorful type of the anadromous Salmonidae.
Teriockeye Salmon Wontons 1

While the fish is soaking, mince onions and water chestnuts, cut cream cheese into 1/4″ cubes (about 1/3 of a teaspoon), and set up your wonton making station. You’ll need the above ingredients plus a small bowl with cool water, a clean plate, a cooking towel, and a cookie sheet completely dusted with the corn starch.
Teriockeye Salmon Wontons 2

Place a wonton wrapper on the plate, add a cube of cream cheese, a piece of Salmon, and a pinch each of green onion and water chestnut.
Teriockeye Salmon Wontons 3

NOTE: Previously, I showed you how to make a “Bishop’s Hat” wonton. This time, I’ll demonstrate the “Pirate’s Hat”.
Wet your finger and moisten three edges of the wonton wrapper. Take the dry edge and fold it over to the opposite edge. With your finger tips, firmly seal all the edges, while pressing gently to remove any gaps between the filling and the wrapper itself.
HINT #2: Any air or gaps may cause a bubble to form on the wrapper surface when the wonton is cooked. These tend to pop and let the cream cheese come running out.
Teriockeye Salmon Wontons 4

Next, fold the front edge back slightly and firmly pinch the ends together, creating an air-tight seal. When done, place wonton onto cookie sheet and wipe any moisture off your prep plate before making your next wonton.
Teriockeye Salmon Wontons 5

When all wontons are made, cover the cookie sheet with plastic wrap and place into freezer for an hour before cooking them. This helps the wontons to hold their shape, as well as prevent tears in the wrapper while they are being cooked.
In a saute pan or wok, heat vegetable oil to 350°. Gently place 4 or 5 wontons into the oil and cook for about 1 minute or so (depending on oil temp). Don’t overcrowd the pan or they won’t cook evenly.
Serve with your favorite dipping sauce. Pictured here with spicy Plum Sauce.
HINT #3: If you make too many (as if that was possible), once they are frozen, remove them from the cookie sheet and place into a freezer-friendly, air-tight container. When you’re ready to eat them, just plop them straight into the oil from the freezer. They will last up to three months.
Teriockeye Salmon Wontons 6

Prep Time = 30 minutes
Cook Time = 1 Minute
Makes 24 Wontons

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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19 Responses to “Teriockeye Salmon Wontons”

  1. Kate said

    Those look fabulous! Bet smoked trout would be good too – and maybe with alouette?

    • Both, great ideas, Kate! I don’t think you can wrong wrapping just about anything in a wonton and deep frying it! 😉 Though, I did try Chevre instead of cream cheese once for the Crab wontons, and the overwhelming consensus was that the Cream Cheese was better.

  2. Looks delicious!

  3. All I know to say is YUM!! LOVE cream cheese and salmon! Put into a wonton is perfect!!

  4. These look amazing…my husband would LOVE them!

  5. Chris said

    You get 100 points for the name alone, great name.

    Very nice step by step photos too, a superb post all around.

  6. Amy said

    These look sooo good. I’m definitely going to try my hand at wonton making with this recipe (and look up your other wontons as well)!

  7. Drick said

    very nice little pocket of salmon – bet they taste just great…like the way you wrap them, like pieces of candy

  8. Lovely,
    You just can’t get enough variation on these guys!
    -Doc

  9. […] Teriockeye Salmon Wontons « Caution: Caveman Cooking […]

  10. Hard not to love everything about these~it’s 5:00pm and these would work really well right now.
    Love them!

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