I know Christmas aka national all-Jews-go-get-Chinese-food-and-watch-a-movie-day was last week, but I just can’t quit with the Chinese recipes! True to form, we went out for Chinese food on Christmas Eve, and my Chicken and Broccoli was just as delicious as always. Now maybe I’m turned off by the crowds or MSG, or inspired by my love of eating at home, but actually prefer to make my own Chinese food for Christmas instead. One bite of my homemade General Tso’s Chicken and I was hooked!
This year, I took the decidedly unkosher Crab Rangoon and swapped the crab for lox. The result? Like a fried version of my favorite bagel breakfast. Why didn’t I think of this sooner? Now you can have lox and schmear for every meal. Is it Christmas again yet??
Lox and Cream Cheese Rangoon
- 8 ounces cream cheese 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.
- Adapted from Rasa Malaysia.