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

Ingredients

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

Directions

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.

Print Friendly, PDF & Email


'Lox and Schmear Rangoon' has no comments

Be the first to comment this post!

Would you like to share your thoughts?

Your email address will not be published.

For advertising information, please contact advertise@azjewishlife.com.