Baked wontons with salmon cream
Persons
5
Ingredients
- 2 package of wonton wrappers (30 wontons in a package)
- 2 salmon filet ( about 250g ) - flaked
- 4 cloves garlic, minced or crushed
- 1 onion - minced
- 1 carrot - minced
For the seasoning
- 240g cream cheese at room temperature
- 2 tsp tsuyu soup base
- 1 tbsp shiro-miso
- 2 tbsp mayonnaise
- 2 tsp white sugar
- 40g shredded cheese
- 1 tsp garlic powder
- 1/2 tsp soy sauce
- 40g panko/bread crumbs
- Salt and pepper
For the dipping sauce : if desired
- 1 tsp soy sauce
- 2 tsp mayonnaise
- 1 tsp honey
- 1/2 sriracha sauce
For the not spicy sauce
- 1 tsp soy sauce
- 1 tsp mayonnaise
- 1 tsp honey
Instructions
- 1. Put 2 tbsp oil in the skillet, and then bake the salmon for about 15 to 20 minutes.
- 2. Melt the oil or butter, in a fry pan over medium high heat. Add the garlic, onion and carrot with a wooden spoon and cook until soft and lightly browned. Sprinkle a dash of salt and pepper.
- 3. In a large bowl, combine softened cream cheese and all seasoning ingredients, flaked salmon, sauteed onion and carrot. Mix it well. Add salt and pepper if needed.
- 4. Preheat oven to 190 degrees C.
- 5. On your work surface, lay out wonton wrappers and spoon about 2 tsp of the mixture into the center of each wrapper and bring the corners together, forming pyramids. To seal the wontons, dip your fingers in the water and wet one corner of the wonton skin wrapper.
- 6. Place wontons on the prepared baking sheet and bake for 15-18 minutes or until crispy and golden brown.
For the dipping sauce
- Just simply mix all ingredients.
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