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Boursin Cheese Rangoon Packets…I know, right!?

 

Ingredients. Simple.

Ingredients. Simple.

My wife loves Boursin cheese and she loves the rangoon, like you get at Chinese restaurants. Unfortunately for her, she has allergies to shrimp, shellfish and sesame, so that pretty much forces her to steer clear of Chinese restaurants for the last 25 years or more. So, in response, I have learned to make a few Chinese style dishes “my way” and most turn out pretty well…stir fry, fried rice, kung pao with peanuts, etc. And then there’s the rangoon. I ain’t kiddin’ man…this stuff is crack-a-licious.

Set-up. Easy.

Set-up. Easy.

All you need is a stack of won ton wrappers and some Boursin cheese, water, oil and a little time.

Here’s what you do:

Lay a won ton wrapper on a flat surface. Take a small amount of the cheese…maybe a teaspoon…and put it in the center of the wrapper.

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Went a finger and use it to moisten two adjacent side of the wrapper.

Fold the two dry sides over to meet the moistened sides, making a triangle. Press as much air out as possible and then press the edges to seal, leaving the cheese in a little mound, inside the wrapper.

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Dab a touch of water on the lower,  right corner of the triangle, fold the lower, left corner across the cheese, from left to right. Fold the moistened corner in the opposite direction and press carefully to make it stick.

You should have what looks like an open envelope.

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Moisten the flap and fold it over to “close the envelope”, tucking it slightly under the other folds. Now you have a nice little package that will fry quickly and evenly.

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Once you get the hang of it, you can pick up the pace a bit. I put together a tray of 20 in about 20 or 25 minutes. If not frying immediately, cover with a wrung out, damp paper towel and store in the refrigerator until ready to cook. I imagine these can be made ahead and frozen as well. I haven’t tried it, but I imagine they could go directly from the freezer to the frying pan.

Twenty rangoon ready, with just enough cheese left to make a sample to try.

Twenty rangoon ready, with just enough cheese left to make a sample to try.

To cook: Bring a frying pan with about an inch of oil up to about 350F. Fry the rangoon in batches. Do not crowd the pan. Watch them carefully, because the cooking goes very quickly. Don’t let the oil overheat. The cooking time isn’t an exact science, but about a minute on either side…watch for them to turn golden brown on one side, turn over and repeat.

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(By the way, a deep fat fryer would be a great option for cooking these, but I’m doing a small quantity and it didn’t seem worth the trouble.  I also didn’t want to have to deal with all that oil.)

Side #2

Side #2

Frying the rangoon.

Frying the rangoon.

 

Drain on paper towels and sprinkle with a little salt,  if you like,  when they are removed from the oil.

Drain. And I like a little sprinkle of Kosher salt.

Drain. And I like a little sprinkle of Kosher salt.

Serve with duck sauce or plum sauce…or Chinese hot mustard…or, as I like to do, mix a little mustard into the duck sauce. Allow the rangoon to cool for a couple minutes before serving. The cheese filling will be very hot!

Gooey and hot on the inside, GBD (golden- browned  and delicious) on the outside.

Gooey and hot on the inside, GBD (golden- browned and delicious) on the outside.

I cooked a sample for testing purposes. Being the cook has a *few* benefits. My wife will get a nice surprise at dinner tomorrow! Give these a try and enjoy!

 

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