Lox and Schmear Rangoon

In this recipe, Amy Kritzer took the decidedly unkosher Crab Rangoon and swapped the crab for lox.The result? It’s like a fried version of your favorite bagel breakfast.

By Amy Kritzer for The Nosher


8 ounces cream cheese (dairy or pareve), at room temperature
4 ounces lox, finely diced
1 tablespoon powdered sugar
1 tablespoon chives, minced
Pinch of salt
20 wonton wrappers
Canola oil, for deep frying


In a small bow, mix the cream cheese, lox, sugar, green onions and salt well.

Place about 1 heaping teaspoon of the cream cheese filling in the middle of a wonton wrapper.

Fold two pointy ends of the wonton wrapper together to make a triangle.

Fold the other two ends to make a tiny parcel. Using a little water, pinch to seal tight and make sure there is no leakage.

Heat up a heavy-bottomed pot of 2-3 inches of oil to 350 degrees F and fry the rangoon in batches until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.

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