These savory little bundles have just five ingredients. While a little time-consuming at first, these come together quickly once you get the hang of them! Perfect as an appetizer for a large crowd. You can also make these ahead of time (see Cook's Notes).
Ingredients
- cream cheese: 1 pack (6 ounce pack, softened)
- ounces cold-smoked salmon: 3 piece (chopped)
- ½ tablespoons minced capers: 1 piece
- ½ tablespoons finely minced red onion: 1 piece
- wonton wrappers: 48 piece
- water as needed:
- cooking spray:
Metric Conversion
Stages of cooking
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Combine cream cheese, salmon, capers, and red onion in a bowl. Fill a second small bowl with water.
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Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Place 1 teaspoon of salmon mixture in the center of each wonton. Do not overfill, as the mixture may ooze out.
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Dip your finger in the bowl of water, and lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, and seal the edges. Try not to leave excess air in the wonton, which can cause them to burst. Lightly wet the bottom of the triangle, and fold the right side over the middle, then the left side, pressing all edges to seal. Set wontons aside, covered with a damp paper towel, while you finish making the remaining wontons.
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Preheat the air fryer to 330 degrees F (166 degrees C). Generously mist both sides of wontons with cooking spray.
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Place as many wontons in the air fryer basket as will fit, without overcrowding.
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Air-fry for 5 minutes, flipping halfway through. Remove to a cooling rack and let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.
