This tasty little snack came together due to lack of food in the house. It was slim pickins around here one day because I just didn’t feel like going grocery shopping. We’ve all had those days, right? I looked around and saw that I had wonton wrappers, cheese, and pepperoni – and not much else. How about snacks for dinner kids? No complaints there! (I did add some veggies on the side, however…) While I don’t recommend this as an option for dinner normally, it would make the perfect appetizer for a party or while watching the football game.
What you’ll need:
1 package wonton wrappers (the small square ones)
Shredded mozzarella cheese
Pepperoni slices (cut up into small pieces)
Vegetable or canola oil for frying
Wire rack and baking sheet for keeping them warm and crispy
Marinara sauce for dipping
They are easy to make, but you want to get them all prepped before starting to cook them. They fry up so quickly that you want to have them ready to go. On a nice big work surface, lay out a bunch of the wonton wrappers, get a little bowl of water, and set it nearby. If you put too many wrappers out at the same time they will start to dry out. Keep the remaining wrappers covered while you work. On each wrapper, dab some water along the edge with your finger. This will be the glue that keeps the pocket intact. Don’t put the water on all of them at once — wet each one as you go.
Next take a little bit of shredded mozzarella cheese and put it in the middle of the wonton wrapper.
Take a little bit of cut up pepperoni slices and put that on top of the cheese.
Finally, add a little more mozzarella cheese on top.
Try not to overfill it, or you’ll have a hard time sealing it up. Now take opposing corners and bring to the center, pinching them closed.
Take the other two corners and bring them up to meet the sealed ones. Remember the water is your glue so if you are having trouble, make sure you have water where you want it sealed!
Press all the edges to seal shut. If any of the edges are not sealed, your cheese will leak out when you fry them.
You can also seal up the pockets like this…
Whatever works best for you. Just pinch and press everything tightly.
Heat some vegetable or canola oil up in a pot over medium heat. When it’s hot enough, the wonton pockets should float in the oil. The first time I made these I set my burner for medium-high and they cooked way too fast and almost burnt. Keep it at medium heat and just be patient until it gets hot enough. When the oil is ready, fry a few at a time in the hot oil, a couple minutes on each side until they turn golden brown.
Drain on a paper towel, or better yet on a wire rack set on top of a baking sheet. This method will keep them crispy. You can keep them warm in a 250 degree oven while you fry up the remaining pockets. Serve with marinara sauce for dipping if desired.
FYI: I have tried these with a little marinara sauce added to the cheese and pepperoni, but I prefer to leave it out of the pockets and just dip them in the sauce while