To me mozzarella, tomatoes and basil is one of the most scrumptious flavor combinations out there. The salty mozzarella, sweet basil and acidic tomatoes compliment one another perfectly. Usually I enjoy this flavor combo when indulging myself with a pizza or keeping it light with a salad but if you take the same combo, stuff it between two wonton wrappers and fry just until golden, you’ve got a crispy pocket of cheesy, basil-y, tomato-y goodness.
If you’ve been hanging around the blog for a little while (thank you!), you have probably noticed that I have quite a few recipes for wontons and equally as many that include the deliciousness that is mozzarella. Why the thought to combine them never occurred to me before is beyond me. I should have known that the crispy light wonton wrappers would bring a perfect crunch to a melted mozzarella caprese bite. Now that I have been enlightened, I can say with ease that I will be making these little devils every chance I get.
Caprese PocketsPrint Recipe
- oil for frying
- 16 round wonton (gyoza/potsticker) wrappers
- 4 ounces of mozzarella sliced into 4 slices, then halved (8 total pieces)
- 1 - 2 roma tomatoes cut into 8 slices
- 8 basil leaves
- kosher salt
- water for sealing
Heat 2 inches of oil in a large pan or pot.
To assemble the pockets, place 1 slice of mozzarella on a wonton wrapper, top with 1 tomato slice and 1 basil leaf. Sprinkle with kosher salt. Dip your finger in the water and run it along the outer edges of the wrapper. Place another wrapper on top and gently press the edges of the wrappers together to enclose the filling completely. Repeat with remaining ingredients.
Once oil reaches 350 degrees, fry pockets in batches until golden brown. About 2 - 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Sprinkle with kosher salt.
Allow to cool for several minutes. Serve.