Recipe Source: Jaden of Steamy Kitchen from her new book The Steamy Kitchen Cookbook.
Variations – Chocolate Wontons:
1. Can be shaped any way you want, not just triangles as pictured. Can even be layered like napoleons.
2. Can be filled with your choice of filling, doesn’t have to be chocolate.
• Small bowl
• Pastry brush
• Plastic wrap and/or damp paper towels
• Wok or medium-sized pot
• Frying thermometer (if you don’t have a thermometer, you can test the
oil temperature by dropping in a cube of bread … if it browns quickly,
the oil is ready)
Preparation time: 15 minutes + 15 minutes cooking time (for 12 wontons)
Servings: Makes 12 wontons.
1 large egg
1 tbsp. water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
12 pieces or nuggets of chocolate (use any type of chocolate you like)
High-heat oil for frying (i.e., vegetable oil, corn oil)
Confectioners’ sugar (icing sugar) for sprinkling
- In a small bowl, whisk together the egg and water to make an egg wash.
- On a clean, dry surface lay 1 wonton wrapper down with a point toward you, like a diamond.
- Place 1 piece of chocolate near the top end of the wrapper.
- Brush a very thin layer of the egg wash on the edges of the wrapper.
- Fold the bottom corner of the wrapper up to create a triangle and
gently press to remove all air from the middle. Press the edges to
adhere the sides. Make sure the wrapper is sealed completely.
- Repeat with the remaining wrappers and chocolate pieces.
- Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.
- In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil.
- Heat the oil to 350º F (180º C) and gently slide a few of the
chocolate wontons into the hot oil. Make sure you don’t crowd the
- Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp.