Lox and Cream Cheese Dumplings
- Prep Time 0:20
- Cook Time 0:15
- 21 Comments
Normally, I object to cream cheese in Asian food. It just seems so Americanized and out of place (come on—“Philly” rolls?), but I have to admit that I do enjoy a good crab Rangoon once in a while. With that in mind, I figured, why not put my favorite seafood-cream cheese combination (lox and cream cream cheese, of bagel fame) inside a Chinese dumpling? The resulting potstickers made up for what they lacked in traditional-ness in absolute deliciousness.
- 4 oz. (1/2 package) cream cheese $2 for 8 oz.
- 2 oz. smoked salmon (lox) chopped into small pieces $7 for a 4-oz. package
- 2 tbsp finely chopped red onion (about 1/8 onion) $0.50 for a whole onion
- 2 tbsp drained capers $2 for a 4-oz. jar
- juice of 1/4 lemon 0.50 for a whole lemon
- freshly ground pepper to taste Pantry
- 12 round potsticker wrappers $1.50 for 30
- 2 tbsp vegetable or canola oil Pantry
Total Cost of Ingredients $13.50
In a small bowl, use a fork to mix together the cream cheese, lox, onion, capers, lemon juice and ground pepper.
Place a potsticker wrapper on a clean, dry surface. Use your finger or a pastry brush to lightly brush water around the edge of the wrapper. Place about 1 1/2 tsp of filling on one half of the wrapper, leaving a little space at the border. Fold the empty half over the filled half and press the wet edges together to seal. Repeat with remaining wrappers and filling.
Heat the oil in a large frying pan over medium-high heat. Working in batches if necessary, fry the dumplings on both sides until golden. Pour 3 tbsp water into the pan over the dumplings and immediately cover with a fitted lid. Steam the dumplings, covered for 2 minutes. Uncover and allow the dumplings to aerate until they are crisp on both sides.
Makes 12 dumplings.