Ingredients:

Casserole Base

• 1/2 cup canola or peanut oil
• 2 pounds beef, ground
• 1/2 cup onions, diced
• 2 cups cremini mushrooms, chopped
• 2 garlic cloves, smashed
• 3/4 cup flour
• 2 quarts beef stock, hot
• 3/4 cup heavy cream
• 1/2 cup parsley, chopped
• 1/2 cup pinot grigio or pinot gris (or dry, unoaked chardonnay)
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1/4 teaspoon rosemary, chopped

Assembly

• Oil, as needed for frying
• 3 pounds Idaho® Russet potatoes, unpeeled, divided
• 1 pound wild or domestic mushrooms
• Olive oil, as needed for roasting
• 1 pound 4-year aged white cheddar, grated
• 1 pound braised short ribs, cut into 1/2-inch pieces
• 4 cups Casserole Base, divided (see recipe)
• 1/2 cup green onions, minced (white and green parts)
• Egg wash, as needed for brushing
• 1 cup half-and-half
• 1 cup green onions, chopped (white and green parts)
• 1/2 cup canola or olive oil

Directions:

Casserole Base

1. In a large pot, heat oil over medium-high heat until shimmering slightly. Add beef, onions, mushrooms and garlic and cook until browned, about 5 minutes.
2. Add flour and continue to cook at medium heat, stirring, until combined, about 3 minutes.
3. Slowly add hot stock while stirring, letting stock thicken before adding more.
4. Add remaining ingredients and bring to a simmer. Simmer for 20 minutes over low heat, letting some of the starch cook out of the liquid.
5. Let cool and reserve.

Assembly

1. Preheat oil to 250°F in a deep fryer. Using a mandoline, slice 2 pounds of the unpeeled potatoes lengthwise to 1/8-inch thickness. Select slices for use that are about 3 inches x 1 1/2–2 inches. Rinse the slices, pat dry and then blanch them in oil for 3 minutes. Set aside at room temperature.
2. Preheat oven to 400°F. Baste mushrooms with olive oil and roast until lightly crisped and golden brown on the edges, about 10 minutes. Cool, then cut into 1/2-inch pieces.
3. Preheat oil to 350°F in a deep fryer. Peel remaining pound of potatoes, then chop into 1/2-inch pieces. Fry until golden brown, about 4 minutes. Strain, drain on paper towel and let cool.
4. In a large bowl, mix together cheddar, short ribs, mushrooms, fried potatoes, 2 cups casserole base and 1/2 cup minced green onions.
5. Lay out about 10 potato slices and brush tops with egg wash. Put about 2 tablespoons of filling onto the center of each potato slice. Lay another potato slice over the top of each and, using plastic wrap (so your fingers won’t stick and pull the slices apart), firmly press down the edges to surround the filling and seal the wontons. Place onto a sheet pan. Repeat with remaining slices and filling. Refrigerate wontons for at least 30 minutes and up to 48 hours.
6. Make dipping sauce: In a blender or food processor, blend remaining 2 cups casserole base and 1 cup half-and-half (plus any remaining filling, if desired) until smooth, about 2 minutes. (Warm sauce before serving with wontons.)
7. Make green-onion purée: In a blender or food processor, blend 1 cup chopped green onion with 1/2 cup canola or olive oil and 2 tablespoons cold water until smooth, about 45 seconds.
8. Preheat oil to 350°F in a deep fryer.
9. Fry chilled wontons, a few at a time, until golden brown, about 2 minutes per side, flipping over halfway through. Transfer wontons to paper towels to drain excess oil. Serve 5 wontons per plate with dipping sauce and green onion purée.