In a quirky blend of Asian and Italian cuisines, my Caprese Potstickers with Basil and Balsamic are ideal as the nights begin to draw out and we start looking for things to nibble on as wine is sipped under the lazy sun.
These bite-sized parcels are wonderfully simple. A classic combination of mozzarella, tomatoes and basil is bundled up in a little see-through rice paper parcel, cooked until the outside is golden and crispy and what’s been wrapped inside has melded together in a cheesy, tomato-y mess. Served drizzled with a little aged balsamic vinegar and basil oil these Itali-Asian potstickers are a great, satisfying end to the day.
Baby tomatoes, I used baby romas but any small cherry variety will work
Fresh buffalo mozzarella
Fresh basil leaves
10 rice paper squares or rounds
Rice bran oil, for frying
Aged balsamic vinegar, to drizzle
For the basil oil:
Leaves of 2 bunches fresh basil
1 garlic clove, peeled
150ml olive oil
Whizz together the first 4 ingredients in a blender. With the motor running, drizzle in the 150ml of olive oil.
Preheat oven to 160C
Slice the tomatoes and mozzarella into similar sized rounds.
Dip the rice paper sheets into a bowl of warm water until soft. Place on a damp tea towel and pat dry.
Place a basil leaf in the centre of each sheet, top with a few slices of tomato and mozzarella, and a few cracks of black pepper. Fold the rice paper over the tomatoes and cheese to enclose completely.
Heat 1cm of oil in a frying pan over medium heat. Shallow fry the parcels in batches for 2-3 minutes each side, until golden and cooked through. Drain on some kitchen towel and place in the oven to keep warm as you fry the remaining parcels.
Serve warm drizzled with balsamic vinegar and basil oil.