These is evil, pure evil.
I apologize in advance for this recipe.
When the girls and I were making Crab Rangoon Flatbread Pizza the other day, we had some leftover fresh wontons to deal with and something triggered in my memory about seeing someone cook these. It might have been Giada De Laurentiis but I can’t remember.
It’s very simple.
Take a wonton.
Dollop about a tablespoon of chocolate hazelnut spread (we used Cocoa Haze but Nutella is commonly found in most stores near the peanut butter) in the center of it. Have a small bowl of water nearby.
Moisten the edges of the wonton with a little water with your fingers so it will stick together.
Fold it over like a triangle.
And press the edges firmly together.
This step is important. If you don’t get them together tightly, the chocolate will leak out when you fry them and cause a huge mess in your pan!
Heat about 1/2 cup of vegetable oil in a skillet and place the little packets of glory right in.
Let it fry on this one side for about 30 seconds but have some tongs or a spatula on hand to check it. You want it nicely browned on this side before you flip it.
Turn over your little dumplings and fry them on the other side. I’m not sure why, but the second side always fries up quicker so pay attention!
After the second side browns, remove them to a paper towel-lined platter or plate.
Let them drain for a few seconds. Then put them on a plate and sprinkle them with powdered sugar.
You can also do them like this – with one full wonton wrapper, a little more chocolate hazelnut spread and another full wrapper on top.
Then slice one open and watch the warmed, creamy chocolate hazelnut goodness ooze out.
Oh glory be.
The gooey chocolatey hazelnut filling is warm and yummy and the crispiness of the wonton is reminiscent of a funnel cake at the fair.
Whichever way you make these, make them for your next dinner party. Your friends will love you!
Katie’s Printable Recipe – Chocolate Hazelnut Potstickers
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