Chocolate Raspberry Wontons with Raspberry Drizzle
Prep Sauce 20 mins Assemble 10 mins Deep Fry 1-5 min Eat 25 mins
So addictive, Chocolate Raspberry Wontons cook up in only ONE MINUTE! Have the raspberry sauce and a few ingredients ready to go and these would be a sensational dessert for a dinner party or when the urge for a little chocolate hits you.
Nutella is the secret ingredient in the Chocolate Raspberry Wontons.
Katie Chin, author of the Everyday Chinese Cookbook credits her daughter Becca for the inspiration for this recipe. She was eating raspberries and Nutella one day and the brilliant idea of Chocolate Raspberry Wontons was born. A decadent, but easy to make raspberry sauce made from either fresh or frozen raspberries is drizzled over the wontons.
After cooking the raspberry sauce, strain out the seeds.
First make the raspberry sauce. Combine fresh or frozen raspberries with water, sugar and cornstarch in a saucepan. After cooking it down into a sauce, strain the seeds out and set aside.
Filling the dumpling wrappers with the chocolate raspberry filling.
At our Everyday Chinese cooking class, Katie showed us how easy it is to make the wontons. Arrange 4-6 dumpling wrappers on top of each other leaving a 1/4-inch edge showing at the top. Then brush the 1/4-inch edge on all the wrappers with the egg wash at the same time. Fill each dumpling wrapper with the chocolate-hazelnut and raspberry mixture and seal each.
Katie Chin sealing the dumpling wrappers and shaping them.
Katie showed us fancy ways to shape the dumplings,
Different shapes of Chocolate Raspberry Wontons
so we had a lot of different shapes. You can stuff and seal the wontons in advance and refrigerate until you are ready to fry them.
Let the wontons drain and cool slightly on paper towels before serving.
Frying the wontons takes only about a minute. So fry them just before serving, so they are really fresh.
Plate the Chocolate Raspberry Wontons with the raspberry drizzle, powdered sugar and fresh mint.
A simple drizzle of the raspberry sauce, a shake of powdered sugar and a fresh mint garnish make these simple delicacies very elegant.
Chocolate Raspberry Wontons are a work of art.
These Chocolate Raspberry Wontons are just one of the amazing and easy-to-make recipes you will find in Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen.
Chocolate Raspberry Wontons
Sauce:
4 cups fresh or frozen raspberries
1/2 cup water
3/4 cup sugar
2 Tablespoons cornstarch
Assembly:
1/3 cup fresh raspberries, chopped
2/3 cup chocolate-hazelnut spread such as Nutella
16 round dumpling wrappers
1 egg, lightly beaten
canola oil for frying
1 Tablespoon powdered sugar for garnish
8 mint leaves, for garnish
1. Make the sauce. Place 4 cups of fresh raspberries in a small saucepan. Crush the berries with a potato masher or spoon and add the water. Stir in the sugar and cornstarch and bring to a boil over medium heat, stirring constantly. Remove from heat and press through a strainer to remove the seeds. Set the sauce aside.
2. While the sauce is cooking, make wontons. Fold the 1/3 cup chopped raspberries into the chocolate-hazelnut spread until combined. Lay a dumpling wrapper on a clean work surface and brush the edges with egg. Place 1 scant tablespoon of chocolate-hazelnut raspberry mixture in the center, then fold the wrapper in half over the filling, pressing the edges firmly to seal, being careful not to have any filling in the seal. Repeat with remaining wrappers and filling.
3. In a wok or deep skillet, heat 2 to 3 inches of the oil to 350° F. Deep-fry the wontons until golden brown, 1 to 2 minutes, turning occasionally. Place on a paper-towel-lined sheet pan to drain. Transfer to a platter and dust with confectioner’s sugar, then drizzle with raspberry sauce. Garnish with mint leaves and serve immediately.
Servings: 8 – 295 calories per serving
Chocolate Raspberry Wontons
Ingredients
Sauce:
- 4 cups fresh or frozen raspberries
- 1/2 cup water
- 3/4 cup sugar
- 2 Tablespoons cornstarch
Assembly:
- 1/3 cup fresh raspberries chopped
- 2/3 cup chocolate-hazelnut spread such as Nutella
- 16 round dumpling wrappers
- 1 egg lightly beaten
- canola oil for frying
- 1 Tablespoon powdered sugar for garnish
- 8 mint leaves for garnish
Instructions
- Make the sauce. Place 4 cups of fresh raspberries in a small saucepan. Crush the berries with a potato masher or spoon and add the water. Stir in the sugar and cornstarch and bring to a boil over medium heat, stirring constantly. Remove from heat and press through a strainer to remove the seeds. Set the sauce aside.
- While the sauce is cooking, make wontons. Fold the 1/3 cup chopped raspberries into the chocolate-hazelnut spread until combined. Lay a dumpling wrapper on a clean work surface and brush the edges with egg. Place 1 scant tablespoon of chocolate-hazelnut raspberry mixture in the center, then fold the wrapper in half over the filling, pressing the edges firmly to seal, being careful not to have any filling in the seal. Repeat with remaining wrappers and filling.
- In a wok or deep skillet, heat 2 to 3 inches of the oil to 350° F. Deep-fry the wontons until golden brown, 1 to 2 minutes, turning occasionally. Place on a paper-towel-lined sheet pan to drain. Transfer to a platter and dust with confectioner's sugar, then drizzle with raspberry sauce. Garnish with mint leaves and serve immediately.
- Servings: 8 - 295 calories per serving
Those are so delightful!