Macheesmo

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Desserts, Stuffing Stuff, Vegetarian

Guest Post: Mandarin Chocolate Wontons

by Nick

Note from Nick: This is a guest post from John, a longtime Macheesmo reader who offered to write up one of his favorite recipes while I’m galavanting across Peru. Please be gentle and be sure to check out his blog here

It’s a situation I’m sure you’ve experienced if you cook regularly from other people’s recipes.  Ninety percent of the ingredients used will be things you have on hand, but there is always an ingredient or two that you use for that recipe alone, and then that thing sits in the refrigerator, devoid of purpose.

One such ingredient for me has always been wonton wrappers.  I can never get it down to where I make so little filling it only takes one package, or so much that I use an entire second package.  Invariably, I have half a package of wonton wrappers sitting in my fridge getting dry.

Or at least I did. Then I realized that wontons are a great platform for desert!

I came up with these Mandarin Chocolate Wontons when my wife and I were still dating. She invited some people over and conversationally mentioned that I was a pretty good cook and that I would be making them some food when they arrived.  Put on the spot, I got to work with what was at hand, and fortunately the end result turned out so well that I’ve only ever made surface changes to that original recipe.

Yield
28 wontons
Prep Time
Total Time
Print Recipe

Chocolate Mandarin Wontons

Chocolate Mandarin Wontons

Ingredients

  • 2 11 oz. cans mandarin oranges
  • 2 chocolate bars (I prefer dark chocolate with almond)
  • 28 won ton wrappers
  • 1/4 cup, unsalted butter
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon, plus more for coating
  • Sugar, for coating
  • Vegetable Oil for frying

Helpful Equipment

Directions

1) Melt 1/4 cup of unsalted butter in a medium-sized pan. Add both cans of drained mandarin oranges. Bring it to a simmer, stirring in the cinnamon and cayenne as the mixture cooks. Continue to simmer the filling until it has reduced by half, about twenty minutes.

2) Cool filling to room temperature.

3) Cut chocolate into 28 small pieces.

4) Lay out your wonton wrappers on a clean surface and place one piece of chocolate on each of them. Once the filling is cool enough to work with, divide it among each wonton, about 1 tablespoon per wrapper.

5) Lightly rub the sides of the won ton wrappers with water, and then fold in half. It is very important that you get a good seal on each wonton.

6) In a large pan, heat your oil for frying to 325-350 degree Fahrenheit. Once your oil is nice and hot, it should only take about two minutes per batch, until they come out golden brown and crispy but not burnt.

7) After the wontons are golden brown, remove them and place the completed wontons on a paper towel to drain until you have cooked every batch, and then toss in cinnamon sugar.

How to Make the Filling

Really, making the fillings for these wontons couldn’t be any easier.  Start by melting 1/4 cup of unsalted butter in a medium-sized pan.  Add both cans of drained mandarin oranges.  Bring it to a simmer, stirring in the cinnamon and cayenne as the mixture cooks. Continue to simmer the filling until it has reduced by half, about twenty minutes.

filling

Cooked filling!

Once the filling has reduced, be sure to let it cool before making the wontons.

While the filling is cooking, create 28 small pieces of chocolate by cutting your candy bars in half lengthwise, and then into seven even pieces.  If you are using a standard candy bar, the chocolate will strain underneath the pressure of the knife and your pieces won’t be exactly even.  This doesn’t affect the recipe at all; if anything the variety is a plus. If you want everything to be even just buy a style of chocolate bar that already comes perforated for breaking.

Lay out your wonton wrappers on a clean surface and place one piece of chocolate on each of them.  Once your mandarin mixture has reduced, remove it from heat and let it cool until it can be handled comfortably and will not dissolve the chocolate on contact.

Once the filling is cool enough to work with, divide it among each wonton, about 1 tablespoon per wrapper.  (Set aside any leftover filling to be used as an ice cream topping.)

wonton

You can make these pretty full!

Lightly rub the sides of the won ton wrappers with water, and then fold in half.  It is very important that you get a good seal on each won ton.  Otherwise, your delicious filling will seep out into the hot oil, and even worse the hot oil will seep into your delicious filling.

wonton

Shaped and sealed!

Cooking the Won Tons

In a large pan, heat your oil for frying. I just used the same cast iron that I reduced my filling in and cooked in small batches.  Once your oil is nice and hot, it should only take about two minutes per batch, until they come out golden brown and crispy but not burnt.

Note from Nick: I always recommend using a deep fry thermometer when cooking something like this just to make sure your temperature is in the 325-350 degree Fahrenheit range.

As the wontons cook, you should be able to just barely see the filling inside which will have changed colors now that the chocolate has melted into the mandarin.

fried

Fresh out of the fryer.

Place the completed wontons on a paper towel to drain until you have cooked every batch, and then toss in cinnamon sugar (I like to use 2 parts sugar to one part cinnamon) prior to serving.

fried

Delicious dessert.

That’s it! It really is such a simple recipe and they always get gobbled up in minutes.

The only downside is that you’ll like them so much, you’ll buy wonton wrappers just to make them, which puts us back where we started.