Give me a cheeseboard, a glass of bubbly, and ALL the Crispy Potsticker Brie Bites this NYE! This super easy, elegant appetizer is a mere five ingredients and is the perfect combination of cheesy, sweet, tart, and salty.
Fill a small bowl with water. While the brie is still cold from the fridge, use a sharp knife to portion it out into about 20 equal pieces.
Place a piece of brie in the middle of each wonton wrapper. Place a few pomegranate seeds into the cheese so the wrappers are easier to fold.
Place wonton wrapper with filling on a flat surface. The wrapper should have the corners facing up, down, left and right so you have a diamond. Use your finger to gently wet all the edges of the wrapper. Fold the top corner down so you have a triangle. Get any air bubbles out and seal. Fold the two corners in, make sure to seal with water so everything sticks. (See photo for a visual.)
Working in batches, heat a large non-stick skillet to a medium-high heat. You want to be able to fit as many as you can in the pan without crowding it so the brie bites can brown up. Add 2 tablespoons of canola or olive oil. Add dumplings. Brown on both sides until crispy and golden. Try not to move them too much, so they brown and crisp up evenly and quickly. It should take about 2-3 minutes per side. Once brown on both sides, add ¼ cup of water to the pan. Cover and reduce the heat to a simmer. Let the brie bites cook until water has evaporated, about 1-2 minutes. Repeat with remaining brie bites.
Place crispy potsticker brie bites in a serving dish or on a platter. Drizzle with honey. Sprinkle with pomegranate seeds and flaked Maldon salt. Enjoy!