{"id":5273,"date":"2020-03-17T09:36:00","date_gmt":"2020-03-17T09:36:00","guid":{"rendered":"https:\/\/sinolin.co\/?p=5273"},"modified":"2020-03-30T09:30:24","modified_gmt":"2020-03-30T09:30:24","slug":"stuffed-mushroom-rangoons-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2020\/03\/17\/stuffed-mushroom-rangoons-by-dapur-sinolin\/","title":{"rendered":"Stuffed Mushroom Rangoons By Dapur Sinolin"},"content":{"rendered":"\n<p>Ingredients<\/p>\n\n\n\n<ul><li>Sinolin cooking oil, as needed<\/li><li>1 medium shallot, finely minced<\/li><li>3\/4 pound cremini mushrooms, washed, stems trimmed and finely minced<\/li><li>2 large garlic cloves, finely minced<\/li><li>4 ounces cream cheese, at room temperature<\/li><li>One 5.2-ounce round of Boursin Garlic &amp; Herbs<\/li><li>2 tablespoons chopped fresh flat-leaf parsley<\/li><li>Kosher salt and freshly ground black pepper<\/li><li>About 18 wonton skins<\/li><li>Vegetable oil, for frying<\/li><li>Thai chili sauce, for serving, optional<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"  iframe-video\"><iframe loading=\"lazy\" title=\"Stuffed Mushroom Rangoons | Dapur Sinolin\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/YShj2bgZjCo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<p>Instructions<\/p>\n\n\n\n<ol><li>Preheat a large skillet over medium heat; once\nhot, add a little Sinolin oil and the shallot with a pinch of salt.&nbsp; Saut\u00e9 until softened and translucent, about 3\nto 4 minutes.&nbsp; Raise the heat to\nmedium-high and add the minced mushrooms.&nbsp;\nSaut\u00e9 for another 3 to 4 minutes, until softened and most of the liquid\nhas evaporated.&nbsp; Add the garlic cloves\nand cook for another 30 seconds, until fragrant.&nbsp; Season with salt and pepper.&nbsp; Let cool slightly.<\/li><li>In a medium mixing bowl, add the cream cheese\nand Boursin, mashing together to combine.&nbsp;\nAdd the cooled mushroom mixture and fold together to combine.&nbsp; Stir in the chopped parsley.&nbsp; Season to taste with salt and pepper.<\/li><li>Fill a small bowl with water.&nbsp; To assemble, lay one wonton skin on a cutting\nboard and place a heaping tablespoon of the filling in the center.&nbsp; With your fingers, wet the entire edge of the\nwonton with water and fold over, pressing the air out and sealing the edges\ntogether with your fingers.&nbsp; Take care to\nget as much air out as possible-if you don\u2019t, they will puff up and\nexplode!&nbsp; Repeat the process until all of\nthe wontons are assembled.<\/li><li>Add enough oil to come about 1 inch up the side\nof a large skillet and preheat over medium heat.&nbsp; When the oil reaches 350\u00b0, add 3 to 4\nrangoons and fry until golden brown on each side, about 1-1\/2 to 2 minutes per\nside.&nbsp; Remove from the oil and transfer\nto a paper towel-lined plate to cool slightly.&nbsp;\nRepeat with the remaining rangoons.&nbsp;\nServe with Thai chili sauce, for dipping if desired.&nbsp; Alternatively, these freeze very well!&nbsp; Lay on a baking sheet and freeze completely,\nthen transfer to a gallon-sized freezer bag.&nbsp;\nYou can fry right from frozen, but it will take a bit longer.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 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 &amp; Herbs 2 tablespoons chopped [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,113],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5273"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=5273"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5273\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/5311"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=5273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=5273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=5273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}