Lindsay Kucera/The AS Review

Fried Chocolate Wontons

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u'We don't condone eating a whole bowl of these, but sometimes, you just can't help yourself.'

Earlier this week, I went to a small potluck with some friends. The dinner of choice was a stir-fry and I was charged with the responsibility of bringing dessert. Finding something sweet that goes with savory stir-fry took a bit of brainstorming, but once I remembered these delicious dessert wontons, there was no other option. These are little crispy pockets of pure chocolate bliss. (I think my friends would agree.)

Variations: I have also filled these wontons with chocolate and small marshmallows for s’mores or with chili/chipotle chocolate for something spicy. These can also be topped with cinnamon and sugar, or with sweet mint instead of powdered sugar.

Costs: $6.00
Makes: About a bazillion wontons (or up to 50)

Ingredients:
1 package wonton wrappers
1 jar Nutella
1 egg
1 tablespoon milk
Powdered sugar to taste
Oil for frying

Tools: High-sided skillet, tongs or a slotted spoon/spatula, basting brush

To start off, on a cutting board, sheet of waxed paper or clean surface, lay out the wonton wrappers. By all means you can make the entire package of wrappers, but usually I only make enough for each person to have two or three.
In the middle of each square, spoon out a small amount of Nutella, about the size of a nickel. (I know the concept of using less is difficult here. I am a huge fan of Nutella and it takes every ounce of my self-control not to use more than that, but when you fry these they will leak and ruin the oil if you use too much.)

In a small bowl, beat the egg and milk to make an egg wash. Using the basting brush, spread the wash along the edge of the wrapper, fold the corners over into a triangle, pressing down to form a seal. Try to keep as much air out of the wrapper as possible, as this could pop the wontons when they’re fried. Fold each corner of the triangle inward to make a purse or small envelope. Repeat with each wonton.

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u'Besides this envelope fold, you can also leave the wontons as triangles.'

In the skillet, pour in enough oil (canola or vegetable oil will do fine) to coat the bottom of the pan. Turn stove to medium-high heat and let the oil heat up. When it comes to these wontons, speed is the trick. I usually have a plate with paper towels ready next to the stove to keep the process going smoothly.

When the skillet is hot, place three or four wontons in the oil. Fry for about five seconds or until the wrapper is golden-brown and bubbly. Flip the wontons and repeat on the other side. Remove from heat and place on the paper towels to absorb excess oil. Repeat this with all the wontons.

Lightly sprinkle all the wontons with powdered sugar. Enjoy!

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u'How can you not enjoy these? Seriously.'