Smoked Fish Rangoon

Smoked Fish Rangoon

  • Duration

    30 minutes

  • Serves

    4
Chef’s notes

Here’s a remix of a well-loved Chinese-American appetizer. Instead of using imitation crab to fill these rangoon puffs, this recipe uses smoked trout. Personally, I think it tastes better than the original.

You can make the filling ahead and chill for up to one day. And if you don’t want to use all that oil for frying, lightly brush the raw puffs with vegetable oil and bake or air fry at 370 degrees Fahrenheit until crispy, about 10 to 15 minutes, but watch them carefully. Oven performance will vary, and you likely won’t get the crispy puffiness that you will with frying.

crab rangoon

Ingredients

  • 5 oz. smoked trout, skinless and boneless
  • 8 oz. cream cheese, softened
  • Finely grated zest of 1 lemon
  • 1 tsp. lemon juice, or to taste
  • 2 green onions, chopped
  • ¼ tsp. garlic powder
  • Freshly cracked pepper
  • 1 package wonton wrappers, thawed
  • Frying oil
  • Sweet chili sauce

Also works with

Any smoked fish

Special equipment

Deep fryer

Preparation

  1. In a bowl, combine softened cream cheese, lemon zest, lemon juice, green onion, garlic powder, and cracked pepper. Break up trout into smaller pieces and add to the bowl. Mix well to combine.

  2. Keep the open package of wonton wrappers loosely covered with plastic wrap or a tea towel to keep them from drying out while you assemble the rangoon puffs. Place about 1 tablespoon of the filling mixture in the center of a wonton wrapper. Wet the wonton edges with water and seal, removing as much air as possible. Repeat with the remaining filling. Keep assembled puffs covered to prevent drying.

  3. Heat frying oil to 350°F. Deep fry rangoon puffs until golden and crispy. Serve with sweet chili sauce.

Chef’s notes

Here’s a remix of a well-loved Chinese-American appetizer. Instead of using imitation crab to fill these rangoon puffs, this recipe uses smoked trout. Personally, I think it tastes better than the original.

You can make the filling ahead and chill for up to one day. And if you don’t want to use all that oil for frying, lightly brush the raw puffs with vegetable oil and bake or air fry at 370 degrees Fahrenheit until crispy, about 10 to 15 minutes, but watch them carefully. Oven performance will vary, and you likely won’t get the crispy puffiness that you will with frying.

crab rangoon

Ingredients

  • 5 oz. smoked trout, skinless and boneless
  • 8 oz. cream cheese, softened
  • Finely grated zest of 1 lemon
  • 1 tsp. lemon juice, or to taste
  • 2 green onions, chopped
  • ¼ tsp. garlic powder
  • Freshly cracked pepper
  • 1 package wonton wrappers, thawed
  • Frying oil
  • Sweet chili sauce

Also works with

Any smoked fish

Special equipment

Deep fryer

Preparation

  1. In a bowl, combine softened cream cheese, lemon zest, lemon juice, green onion, garlic powder, and cracked pepper. Break up trout into smaller pieces and add to the bowl. Mix well to combine.

  2. Keep the open package of wonton wrappers loosely covered with plastic wrap or a tea towel to keep them from drying out while you assemble the rangoon puffs. Place about 1 tablespoon of the filling mixture in the center of a wonton wrapper. Wet the wonton edges with water and seal, removing as much air as possible. Repeat with the remaining filling. Keep assembled puffs covered to prevent drying.

  3. Heat frying oil to 350°F. Deep fry rangoon puffs until golden and crispy. Serve with sweet chili sauce.

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Save this recipe

Smoked Fish Rangoon

Recipe by: Jenny Nguyen-Wheatley
Smoked Fish Rangoon
  • Duration

    30 minutes

  • Serves

    4
Chef’s notes

Here’s a remix of a well-loved Chinese-American appetizer. Instead of using imitation crab to fill these rangoon puffs, this recipe uses smoked trout. Personally, I think it tastes better than the original.

You can make the filling ahead and chill for up to one day. And if you don’t want to use all that oil for frying, lightly brush the raw puffs with vegetable oil and bake or air fry at 370 degrees Fahrenheit until crispy, about 10 to 15 minutes, but watch them carefully. Oven performance will vary, and you likely won’t get the crispy puffiness that you will with frying.

crab rangoon

Ingredients

  • 5 oz. smoked trout, skinless and boneless
  • 8 oz. cream cheese, softened
  • Finely grated zest of 1 lemon
  • 1 tsp. lemon juice, or to taste
  • 2 green onions, chopped
  • ¼ tsp. garlic powder
  • Freshly cracked pepper
  • 1 package wonton wrappers, thawed
  • Frying oil
  • Sweet chili sauce

Also works with

Any smoked fish

Special equipment

Deep fryer

Preparation

  1. In a bowl, combine softened cream cheese, lemon zest, lemon juice, green onion, garlic powder, and cracked pepper. Break up trout into smaller pieces and add to the bowl. Mix well to combine.

  2. Keep the open package of wonton wrappers loosely covered with plastic wrap or a tea towel to keep them from drying out while you assemble the rangoon puffs. Place about 1 tablespoon of the filling mixture in the center of a wonton wrapper. Wet the wonton edges with water and seal, removing as much air as possible. Repeat with the remaining filling. Keep assembled puffs covered to prevent drying.

  3. Heat frying oil to 350°F. Deep fry rangoon puffs until golden and crispy. Serve with sweet chili sauce.