Friday, December 18, 2015

Deep Fried Chocolate Wontons

A New Holiday Tradition by For The Culinarily Challenged

There is a running joke among people of all faiths that Jews spend Christmas having Chinese food. I get the feeling that there’s some truth to this myth, for like the Jews, many Chinese don’t celebrate Christmas and keep their restaurants open, making them the ideal place for all non-believers to break bread if too tired to cook. Since Chanukah’s over, indulging in fried things must sadly be relegated to the realm of occasional treats and snacks. As many non-believers go for wontons at Christmas and the Chosen people love fried things over the holidays, I thought: why not combine both traditions into one cohesive dish?

That’s how I came up with Deep Fried Chocolate Wontons. They’re easy, delicious, and look fancy, making them the ideal dessert or snack no matter your holiday.

Here’s How You Do It
Difficulty Level: Easy
Prep and cook time: 20 Minutes
Serves 6 or More depending on your crowd


1 Pack of Wonton Skins or Dumpling Wrappers – You can get these in any Asian market or the freezer section of some grocery stores. If you can’t find them, try egg roll wrappers, which might be easier to find. Your wontons will be a bit bigger, but delicious just the same.

1 Cup of Chocolate Spread – I used Nutella the first time, but any thick chocolate or chocolate hazelnut spread will do the job.

2 Cups of Frying Oil – Corn, Canola, Crisco, or Vegetable oil will work fine.

Water to Seal the Wontons

½ a Cup of Sugar Mixed with 4 Tablespoons of Cinnamon

Icing sugar for decoration, optional


1 Deep Frying Pan

1 Pair of Metal Tongs or a Metal Slotted Spoon

Measuring Spoons

Measuring Cups

1 Baking Pan

1 Plate

1 Wooden Spoon or Chopstick

Dump the cinnamon and sugar in your baking pan and swirl it around to combine.

Using your trusty measuring spoons, put a 1 teaspoon of chocolate spread in the center of each wonton skin leaving a quarter of an inch border. Since wonton skins vary in size, you may need to increase or reduce the amount of spread to ½ a teaspoon per wonton.

Using warm water and your fingers, Wet the edges of the wonton skins.

Fold the skins over and press the edges together, making sure to squeeze out any air.

Pour the oil in your frying pan and heat it on high until a wooden spoon or chopstick bubbles when dipped in the oil for a few seconds.

Carefully put 2 or 3 wontons in the oil and fry them until golden brown on each side, flipping once.

Using a slotted spoon or tongs, immediately dump the hot wontons into the cinnamon sugar and move them around to coat. The hot oil will allow the cinnamon sugar to stick to the wontons.

Move them to a paper towel lined plate and add a little powdered sugar for decoration if you wish.

You’re now ready to serve!


And stay tuned for next week when I’ll be showing you a meal fit for the holidays that will feed a crowd on a budget!

-Samantha R. Gold

Questions? Comments? Requests?

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