29 October, 2016
This was recipe that looked amazing on paper. But in practice… I definitely need more practice!
The outcome was definitely tasty, but most of the cheese got lost… in the pan.
I tried all different manner of doing the wrappers – lumpia version, gyoza version, crazy square version, traingle version, taquito version… The best is probably the gyoza with a stronger seal!
- Different cheeses - brie, mozzarella
- Other fillings - jalapeno jelly, raspberry jelly, jalapenos, etc
- Wonton wrappers
- In the center of each wonton wrap, place a dollop of cheese and any of the other fillings.
- Using your fingers, lightly moisten the edges of the wrappers with water. Carefully fold the wrappers in half over the filling. Using a fork, press down on the edges to crimp and seal the potstickers. Transfer to a plate. (crimp very very very well)
- In a large nonstick pan, heat the oil on medium-high heat until hot. Add the potstickers to the pan in batches, making sure not to overcrowd them. Cook on 1-3 minutes per side or until lightly browned. Remove to a paper towel-lined plate to cool slightly. Repeat with remaining potstickers. Serve warm.
- The end result was less than perfect, but it was delicious, cheese in a wrapper. Make sure to seal the edges well.
I’ll definitely try this again, but find a way to get the wrappers sealed better! This isn’t a bad failure, and it will be a pleasure to try, and try again!
(left is the brie, right is the jalapeno jelly)