Stuffed Mushroom Rangoons By Dapur Sinolin
- Sinolin cooking oil, as needed
- 1 medium shallot, finely minced
- 3/4 pound cremini mushrooms, washed, stems trimmed and finely minced
- 2 large garlic cloves, finely minced
- 4 ounces cream cheese, at room temperature
- One 5.2-ounce round of Boursin Garlic & Herbs
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- About 18 wonton skins
- Vegetable oil, for frying
- Thai chili sauce, for serving, optional
- Preheat a large skillet over medium heat; once hot, add a little Sinolin oil and the shallot with a pinch of salt. Sauté until softened and translucent, about 3 to 4 minutes. Raise the heat to medium-high and add the minced mushrooms. Sauté for another 3 to 4 minutes, until softened and most of the liquid has evaporated. Add the garlic cloves and cook for another 30 seconds, until fragrant. Season with salt and pepper. Let cool slightly.
- In a medium mixing bowl, add the cream cheese and Boursin, mashing together to combine. Add the cooled mushroom mixture and fold together to combine. Stir in the chopped parsley. Season to taste with salt and pepper.
- Fill a small bowl with water. To assemble, lay one wonton skin on a cutting board and place a heaping tablespoon of the filling in the center. With your fingers, wet the entire edge of the wonton with water and fold over, pressing the air out and sealing the edges together with your fingers. Take care to get as much air out as possible-if you don’t, they will puff up and explode! Repeat the process until all of the wontons are assembled.
- Add enough oil to come about 1 inch up the side of a large skillet and preheat over medium heat. When the oil reaches 350°, add 3 to 4 rangoons and fry until golden brown on each side, about 1-1/2 to 2 minutes per side. Remove from the oil and transfer to a paper towel-lined plate to cool slightly. Repeat with the remaining rangoons. Serve with Thai chili sauce, for dipping if desired. Alternatively, these freeze very well! Lay on a baking sheet and freeze completely, then transfer to a gallon-sized freezer bag. You can fry right from frozen, but it will take a bit longer.