Fried chocolate dumplings

Ingredients

• 40 (1 packet) square wonton egg pastry wrappers
• 600 g neutral vegetable oil (see Note)
• 50 g pure icing sugar

Chocolate and almond filling

• 50 g unsalted butter, room temperature
• 50 g caster sugar
• 50 g whole egg, room temperature
• 50 g almond meal
• 50 g dark chocolate, melted

Instructions

1. For the filling, place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat until smooth.
2. Add the egg followed by the almond meal, mixing to combine after each addition. Lastly, add the melted chocolate and mix to incorporate.
3. To assemble, place approximately one teaspoon of the chocolate and almond filling into the centre a wonton wrapper. It’s important not to add too much as they can overflow and burst while frying.
4. Brush the exposed wonton wrapper surface with water. Fold the bottom corner on an angle to the top to create a triangular shape with two points. Press down around the filling to seal and adhere the pastry together without any air pockets.
5. Wet the right or left corner of the wonton wrapper, then wrap it around to enclose the shape. Firmly press the join to secure.
6. Repeat this process until you have filled and shaped all of the dumplings before frying.
7. Heat the oil to 175°C.
8. Fry the dumplings in batches, careful not to overcrowd the pot, for 2-3 minutes or until golden brown in colour. Carefully transfer onto absorbent paper towel and allow the excess oil to drain off.
9. Dust with icing sugar and serve immediately.

Note

You may need more or less oil depending on the size of your pot.