Raspberry Nutella Wontons

by Katie Chin, Tastemaker in Residence

Oh yum!  How can this not be delicious?  My kids love Nutella as a special treat and one day I was watching them devour some of it spread on a bagel while I was eating a bowl of raspberries and then boom!  I got the idea to combine these two luscious things in a wonton for my new cookbook “Everyday Chinese Cookbook:  101 Delicious Recipes from My Mother’s Kitchen.”  I just shot a how-to video of this recipe on littlethings.com.  Click here to view.  Whenever I’m browsing at Cost Plus World Market, I always pick up a few containers of Nutella in their gourmet foods section. Find more at sweetandsourchronicles.com

4 cups raspberries
1/2 cup water
3/4 cup sugar
2 Tbsp corn starch
3/4 cup Nutella
8 round wonton wrappers

  1. Heat raspberries in a saucepan, stirring over heat until they reach a jam-like consistency.
  2. Add water, then sugar, stirring continuously until blended. Add cornstarch, stirring consistently until blended.
  3. Allow mixture to boil, then remove from heat. Strain mixture into bowl, keeping both liquids and solids.
  4. In a separate bowl, combine raspberry solids and Nutella. Stir well. Lay out wonton wrappers, and touch edges with egg wash. Spoon approximately 1 tsp. of Nutella mixture into the center of each wrapper, before folding in half and sealing.
  5. Deep fry dumplings in vegetable oil, 1 to 2 minutes per side.
  6. Using raspberry liquid as a sauce, plate and garnish dumplings.
  7. Add powdered sugar if desired.