With summer right around the corner, I’m always on the lookout for delicious snacks that incorporate all of the fresh fruit that’s in season right now.
As we saw with these adorable strawberry shortcake cupcakes, there’s not much better than finding a tasty way of taking advantage of the brief season for flavorful berries and fruits.
Our latest obsession? Rich and chocolaty dumplings that make use of fresh raspberries, courtesy of Katie Chin of the Sweet & Sour Chronicles. She also recently released a brand-new cookbook called Katie Chin’s Everyday Chinese Cookbook.
These delicious treats are chockfull of fruit, plus, they also incorporate everyone’s favorite cocoa-based spread: Nutella.
If you’re anything like us, that sounds like a little slice of heaven! More importantly, this recipe will be a huge hit at every graduation party and summer cookout you attend this season.
Best of all, these tasty Raspberry Nutella Wontons are handheld, because they’re tucked away in wonton wrappers. As a result, they’re scrumptious, bite-size dumplings with minimal mess or cleanup.
If this sounds like your kind of treat, make sure to print out the recipe below!
- 4 cups raspberries
1⁄2cup water 3⁄4cup sugar
- 2 Tbsps. corn starch
- 8 round wonton wrappers
- Heat raspberries in a saucepan, stirring over heat until they reach a jam-like consistency.
- Add water, then sugar, stirring continuously until blended.
- Add cornstarch, stirring consistently until blended.
- Allow mixture to boil, then remove from heat.
- Strain mixture into bowl, keeping both liquids and solids.
- 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.
- Deep fry dumplings in vegetable oil, 1 to 2 minutes per side.
- Using raspberry liquid as a sauce, plate and garnish dumplings.
- Add powdered sugar if desired.
- Serve and enjoy!
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