Nutella Wontons

I promised I’d do something good with that Chocolate Hazelnut Spread from the other day. I first saw this idea years ago on an episode of Everyday Italian with Giada De Laurentiis. Of course she used regular Nutella (which contains milk) and wonton skins that likely contained eggs. I tried the recipe back then and loved it. It was decadence at its best. So I’ve been meaning to make a vegan version for awhile now.

This is a relatively simple recipe but it does take some time. You’ll need a sizable working space and some uninterrupted time. I made them while my eldest was in school, my middle was happily coloring, and my youngest was napping.

My version isn’t as sweet as Giada’s version, mostly because my version of nutella is less sweet. But with a sprinkling of powdered sugar on top, it’s just right in my opinion. Make these as a dessert following an Asian meal. They’d also work great after a Mexican feast!

Here’s what you’ll need:

  • vegan chocolate hazelnut spread. See my recipe from two days ago here.
  • 2 cups unbleached, all-purpose flour, plus flour for rolling
  • 1/2 tsp salt
  • 3/4 cup WARM water
  • oil for frying
  • powdered sugar for sprinkling on top

First, make the dough. Sift together the flour and salt in a bowl. Slowly stir in the warm water, kneading constantly, until it’s smooth and workable. You can knead on a floured surface if that’s easier than inside the bowl. Cover with a towel and let it rest for 20 minutes.

Take the dough and  roll half of it out on a floured surface. Roll it until it’s very thin and then cut into 3 x 3-inch squares with a pastry cutter or a simple sharp knife. Here’s an idea of how thin they should be:

Keep re-rolling the scraps of dough and continuing to cut it into squares. Then repeat with the other half of the dough until done. The dough should yield between 30-40 wonton wrappers.

Fill a small bowl with warm water. Place a small amount of nutella onto the center of a wrapper, diagonally positioned (so it looks like a diamond). Dip your finger into the warm water and make an outline on the edges of the wrapper to moisten. Then pinch the top and bottom together to seal. Continue by pressing the rest of the wrapper together, pinching and gathering until it’s completely closed. For more details and pictured on how to do this, see my recipe for Chinese Dumplings with Tofu & Chives here.

The wontons, ready for frying

Once the wontons have all been assembled, heat the vegetable or canola oil in a saucepan and deep-fry the wontons, a batch at a time, until lightly golden. Place them onto a plate lined with a paper towel to absorb the excess oil. When you’ve finished frying them all, transfer them to a serving platter and sprinkle with powdered sugar.

Happy eating!