Air Fryer Smoked Salmon Wontons
There are just five ingredients in these savory tiny bundles. These take a little while to put together, but once you get the hang of them, they come together quickly! Ideal as a first course for a big gathering. These can also be prepared in advance (see Cook’s Notes).
Components
- One box (6 ounces) of softened cream cheese
- 3 ounces of coarsely chopped, cold-smoked salmon
- 1/2 tsp finely chopped capers
- 1 ½ teaspoons red onion, finely chopped
- 48 wrappers for wontons
- water when required
- cooking spray usage
guidelines
- In a bowl, mix together cream cheese, red onion, salmon, and capers. Pour some water into a second small bowl.
- Remove the wonton wrappers onto a sanitized surface, working with six at a time. Fill the center of each wonton with one spoonful of the salmon mixture. Avoid overfilling as the mixture can seep out.
- Wet the four corners of each wonton wrapper by dipping your finger into the water dish. To form a triangle, gently fold in half diagonally, then seal the edges.
- Avoid packing the wonton with too much air, since this may lead to their rupture. Wet the triangle’s bottom lightly, then fold the right and left sides over the middle and press the edges together to seal. Cover the wontons with a damp paper towel and set them aside while you finish preparing the remaining wontons.
- Set the air fryer to 330 degrees Fahrenheit, or 166 degrees Celsius. Coat wontons generously on both sides with cooking spray.
- Don’t crowd the air fryer basket; just add as many wontons as it will hold.
- For five minutes, air fry, turning halfway through. While you cook the remaining wontons in batches, remove to a cooling rack and allow to cool. Ideal served room temperature or just warmed up.