Salmon Wontons - First Prize 1998


1 can salmon (6 to 7-1/2 ounces), or equivalent fresh salmon, poached
1/4 cup shredded carrot
4 scallions, chopped
1/2 cup alfalfa sprouts
1-1/2 tablespoons soy sauce
1 to 2 teaspoons grated fresh gingerroot, or 1/2 teaspoon powdered ginger
2 cloves garlic, crushed
about 30 wonton wrappers
oil for deep-frying


Clean bones and skin from salmon, if necessary. In a medium bowl, combine salmon, carrot, scallions, sprouts, soy sauce, ginger, and garlic, and toss together until crumbly. Heat oil for deep-frying. Moisten the edges of a wonton wrapper with a few drops of water, and drop about 1 teaspoon of the salmon filling on the center. Fold the wonton wrapper diagonally to make a triangle, and press down on the edges to seal. (Fill about 15 wontons at a time, keeping the unused wrappers covered to prevent them from drying out.) Deep-fry in hot oil on one side; then flip over and fry on the other side until golden brown.

Drain on brown paper bags or paper towels, and serve hot with dipping sauce.

Dipping sauce:


Makes about 30.

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