You Had Me at Nutella

Chocolate and hazelnut is a flavor combo that I fell in love with on my family's first trip to Italy. We ate scoops and scoops of Bacio gelato and candy. We also ate Nutella smeared on toast and pastries in the mornings. When we got back to the states, I was pleased, nay, ecstatic that Nutella was available on American store shelves. Nutella should be used just the same way you might use peanut butter: on toast, in cookies, swirled in ice cream, etc.
Or, just put a dollop in a wonton wrapper and fry it for less than 30 seconds and you get instant nutella dumplings. I saw this on Everyday Italian a long time ago, but I think it's brilliant. Serve them hot, with powdered sugar (which I was fresh out of). Guests will think you're the greatest host ever.

THE hazelnut spread of choice.

I know it's tempting to put a large quantity of Nutella inside, but please don't. You will regret it when it bursts open in your oil.

Little dumplings in a row.

Pretty, pretty.

Fried Nutella Dumplings (Adapted from Everyday Italian)

Ingredients:

Wonton wrappers

Nutella

Water

Oil (for frying)

Powdered Sugar

Directions:

Heat oil to 350-375 degrees F. Spoon a teaspoon of Nutella onto one wonton wrapper. With a finger, lightly wet the outside of the wrapper and then seal the wonton. When the oil is hot, drop the wontons into the oil (1-2 at a time). Fry for about 30 seconds or until golden brown. Sprinkle with powdered sugar and serve immediately.