Monday, July 29, 2013

Cheesy Mushroom Dumplings with Bacon

Why was the mushroom invited to the party?

Because he was a Fungi.

Don't worry, I can wait for you to stop laughing. It took me awhile.

Why did the pig go into the kitchen?

He felt like bacon.

Sorry, I can't help myself.

What hotel do mice stay in?

The Stilton.

Ok, ok. I am done with the jokes. Let's talk about these dumplings!

To be honest, my biggest worry about making these Cheesy Mushroom Dumplings with Bacon was not being able to fold them correctly. But it is really simple and I only messed up one wrapper - totally due to user error from adding too much filling.

Just lay the wrapper out and place a small amount of filling onto wrapper. About 2 teaspoons worth.

Then dip your finger in water, run it along the edge of the wrapper. Immediately fold over the wrapper, pressing together with your fingers.

Repeat until you are out of filling or out of wrappers. I ran out of filling first and ended up making some homemade pizza rolls that I froze for a snack later on down the road.

Then I deep fried them, in small batches, in oil heated to about 350. I say about because it was done in a pot on my stove that doesn't stay a constant temperature. So around 350, but not too much over.

No sauce is needed for these, they are scrumdiddlyumptious all by their lonesome. Honest. Try them.

Cheesy Mushroom Dumplings with Bacon
makes 45 dumplings
2 tablespoons olive oil
8oz bacon, chopped (I use kitchen shears and chop strips into ½” chunks)
8oz mushrooms, chopped
1 tablespoon garlic, minced
½ cup swiss cheese, shredded
½ cup blue cheese, crumbled
8oz cream cheese, softened
salt and pepper to taste
45 round wraps
1. Heat olive oil in skillet over medium-high heat. Add bacon and cook until done to your likeness. I love crispy, crispy bacon - so that’s what I cooked it to. Then add the mushrooms and garlic and cook until mushrooms have given off their juices and most liquid has been evaporated. Drain and cool.
2. Mix together cheeses, mushroom mixture and salt and pepper until fully combined.
3. Fill round wraps - most packages will have directions on them, if not check out the post for this recipe and see how I did it.
4. In small batches, cook in oil at 350 degrees until golden brown.
5. Drain and serve while still warm.


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