Let’s face it 2021 can’t come soon enough. We are all looking to celebrate a new beginning. Our guest list may be smaller, but our appetites for creating new, fun and delicious appetizers will always remain. So grab a glass of your favorite sparkling beverage and let’s make my recipe for Crispy Mushroom Won Ton Caramelle.
This is my first holiday appetizer entry for the Twin Dragon Wrapper Recipe Challenge. Bringing in the New Year is such a fun occasion. In honor of that my recipe is a playful take on a pasta known as caramelle. The shape looks like a wrapped piece of candy, but the deep-fried won ton wrapper is filled with a savory Asian inspired mushroom mixture that is perfect for picking up and dipping.Your guests will be delighted and your tastebuds so happy.
Twin Dragon Wrappers is hosting this holiday/game day appetizer contest and were kind enough to send me packages of their Won Ton and Egg Roll Wrappers. These wrappers are vegan, non-gmo and contain no artificial preservatives. They store well in the freezer and I simply thawed them overnight in the fridge. The individual wrappers separated easily and I kept them moist under a damp towel while I worked with them. I’m thrilled to say that they fry up perfectly crisp absorbing virtually no oil and still holding this delightful shape. And the shape is so easy to form enclosing a cooked and cooled mushroom filling in the wrapper and pinching it together with just a bit of water.
Here is a video of me making one just so you can see how easy and creative it is. Cutting the ruffled edge is totally optional, but I think it is so cute. It’s like an Italian pasta shape and an Asian filling had a baby.
I hope you ring in the New Year with my fun and delicious holiday appetizer. Please let me know if you try it. Wishing you the very best in 2021 and may you always be surrounded by those you love most.
[ recipe title= “Crispy Mushroom Won Ton Caramelle” servings=”10-12″]
1 tablespoon butter
1 (6 oz.) package assorted fresh mushrooms
2 green onions, thinly sliced
2 cloves minced garlic
1 tablespoon freshly grated ginger
½ teaspoon kosher salt plus additional for garnish
¼ teaspoon ground black pepper
2 tablespoons Asian rice wine or sherry
1 teaspoon soy sauce
¼ cup loosely packed grated parmesan cheese
1 tablespoon chopped cilantro
1 (14 oz.) package Twin Dragon Won Ton Wrappers (you will need 30 wrappers)
Peanut oil for deep frying
Sweet Asian chili sauce for dipping
Place mushrooms in food processor; pulse 6 to 8 times to chop into small pieces. Melt butter in skillet over medium heat. Add mushrooms; cook 3 to 5 minutes or until they begin to release their liquid. Add green onions, garlic, ginger, salt and pepper. Reduce heat to medium-low. Cook, stirring every 3 to 5 minutes, until mixture is dry and starting to brown, about 15 to 20 minutes. Add wine and soy sauce. Increase heat to high and stir until all the liquid has evaporated, about 1 minute. Transfer mushroom mixture to food processor. Add cheese and cilantro. Process until smooth. Spread mixture into a thin layer on a plate to cool. Chill in the refrigerator. Lay 1 won ton wrapper at a time on work surface. Trim side edges with decorative cutting wheel, if desired. Place 1 rounded teaspoon of cooled mushroom filling in lower third center of wonton. Lightly moisten top and bottom edge with water using your finger or pastry brush. Fold bottom edge over filling and then fold over again to other side pressing gently around filling (to expel any air) and edges to seal. Pinch sides at filling to form shape. Repeat with remaining wrappers and filling. Wontons can be frozen and transferred to a zipper-lock freezer bag for up to 2 weeks at this point. Heat peanut oil for deep frying to 350F. Fry wontons, a few at a time, for 3 to 4 minutes or until golden brown. Transfer to a cooling rack. Sprinkle with salt while still hot. Arrange on platter with dipping sauce. Makes 30 appetizers. [/recipe]
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