Smoked Salmon Wontons

  • 200g smoked salmon slices
  • 1 medium carrot
  • 1 spring onion stalk, finely sliced
  • 1 cup cabbage
  • 1 egg
  • 1 tbs dark soy sauce
  • 1 packet of 40 wonton wrappers

1. Grate the carrot


2. Chop the cabbage finely


3. Roughly chop the salmon into small pieces


4. In a bowl, combine the salmon, carrot, spring onion, cabbage, egg and soy sauce


5. Lay a wonton wrapper onto a chopping board. Place a small cup of water next to your chopping board. Using your fingers spread water onto the edges of the wonton wrapper. Place a teaspoon of filling in the middle of the wrapper


6. Bring up the two diagonal corners together


7. Bring the other diagonal corners together


8. Pinch and twist the edges to seal the wontons and place on a plate


9. Repeat with the remaining wrappers and filling


10. If you don’t not plan on cooking the wontons immediately, cover them in a damp tea towel and place in in the fridge


11. To cook, set a steamer up over boiling water in a saucepan. Steam the wontons, covered with a lid, for approximately 5 minutes until the pastry changes colour. Serve immediately.


What's the story?


  • Energy: 127kJ
  • Protein: 1.8g
  • Fat: 0.7g (Saturated fat 0.2g)
  • Carbohydrates: 3.9g (Sugars 0.3g)
  • Sodium: 122mg


Smoked salmon, some may say, is a food of the Gods- but be careful of the salt content. 100g of fresh salmon is very low sodium with 22mg, however 100g of the smoked stuff is a high 1266mg.