Fried Nutella Dumplings Recipe

This is basically dessert mischief: pillowy pockets of dough stuffed with Nutella, fried until blistered and golden, then dusted in sugar or dunked in a pool of melted chocolate. Crispy outside, molten hazelnut inside — the kind of thing that makes you stop mid-conversation and inhale. If you love quick, show-offy sweets that aren’t fussy, these dumplings are your new shortcut to applause.

My little family went from “what’s that?” to full-on serious business in like two bites. My husband waxes poetic about the molten center like it’s a love language, and the kids fight over the first one every time. Once I brought them to a potluck and watched grown adults pretend they weren’t shoving two in their pockets. True story: the first batch exploded all over the pan because I used a wet thumb to seal the edges — learned that the hard way and now my kitchen looks like an emotional food blog five nights a week.

Kitchen Talk

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I’ll admit: the first time I made these I tried to be clever and used a spoonful of Nutella that was too close to room temp. One dumpling burst mid-fry and the pan looked like a hazelnut crime scene. Now I chill the scoops briefly and seal with a little egg wash — much less mess, same chaos of joy. Also, the oil doesn’t need to be a volcano-hot; a medium temp keeps the outside crisp without an instant explosion of chocolate. Pro tip: if you want a less-sweet route, add tiny cubes of banana or berries next to the Nutella before sealing. Weirdly delightful.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour is perfect here — nothing fancy. Pick a reasonably fresh bag and it’ll behave for the dough.
– Chocolate: Nutella is classic, but any chocolate-hazelnut spread works; if you want richer flavor, get a darker gianduja.
– Eggs: You only need one or two for sealing and an egg wash — use large eggs and keep one in reserve in case the first doesn’t cooperate.
– Fats & Oils: Use a neutral oil with a high smoke point (canola, sunflower) for frying; olive oil will taste weirdly savory.
– Specialty Item: If you want a crunchy finish, grab some chopped toasted hazelnuts or flaky sea salt to sprinkle on top.

Prep Ahead Ideas

– Make the dough and wrap it tight in plastic; it keeps in the fridge for a day and rolls out like a dream later.
– Portion Nutella into small scoops on a parchment-lined tray and chill or freeze briefly so they’re easier to seal.
– Store prepped dumplings in a single layer in the fridge for a few hours, or freeze on the tray then transfer to a bag for longer storage.
– Use shallow airtight containers to keep them from squishing if you stack — fit a piece of parchment between layers.

✔Time-Saving Tricks

– Scoop and chill the filling while you mix the dough — parallel prep shaves off minutes.
– Fry in small batches so the oil temperature stays steady; overcrowding slows everything down.
– Use pre-made wonton wrappers if you’re in a rush; they crisp up beautifully and cut assembly time.
– Don’t rush cooling — the filling firms up a touch after resting, making them less likely to liquefy everywhere.

✔Common Mistakes

– Overfilling: I did this once and a Nutella comet came out of the pan. Use small dollops and leave room at the edges.
– Poor sealing: damp fingers or too much egg wash can prevent edges from sticking; press firmly with a fork or use a wet tip to moisten then pinch tight.
– Oil too hot: outside browns too fast and interior stays cold. If it’s smoking, lower the heat.
– Frying frozen dumplings: they’ll lower the oil temp too much and get soggy — thaw just enough so they’re pliable.

What to Serve It With

– A scoop of vanilla ice cream or gelato for that hot-and-cold party.
– Fresh berries or a quick berry compote to cut the sweetness.
– Strong coffee or an espresso for adults — the bitterness balances the Nutella.
– A simple green salad with lemon vinaigrette if you need something not-sweet on the side.

✔Tips & Mistakes

– Heat: keep oil at a steady medium — you want bubbling but not a roar.
– Pan size: use a wide skillet so dumplings aren’t stacked on top of each other.
– Salt: a tiny pinch of flaky sea salt after frying transforms flavors.
– If one bursts, scoop the rest out, clean the oil bits, and strain before continuing.

✔Storage Tips

Leftovers like a dream in the fridge for a day or two; reheat in a hot oven or toaster oven to bring back the crisp (microwaving makes them floppy). Cold? Totally edible — more like a Nutella pillow for breakfast, no judgement. If you froze a batch, reheat straight from the freezer in the oven for best results.

✔Variations and Substitutions

If you’re out of Nutella, try peanut butter + a square of dark chocolate, or mascarpone mixed with a bit of jam. Want a lighter option? Bake instead of fry — they won’t be as blistered but still delicious. For gluten-free, use a GF all-purpose flour blend or rice wrappers (adjust sealing method). I’ve tried adding chopped bananas and chopped hazelnuts; both work but watch the moisture content so they don’t leak.

Frequently Asked Questions

Fried Nutella Dumplings Recipe

Golden, crisp dumplings filled with warm chocolate-hazelnut spread and dusted in cinnamon sugar. A quick, indulgent treat.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 3 cup neutral oil for frying canola or vegetable
• ▢ 1 cup chocolate-hazelnut spread
• ▢ 8 oz square wonton wrappers keep covered so they don’t dry out
• ▢ 1 tsp cornstarch for sealing slurry
• ▢ 2 tbsp water mix with cornstarch
• ▢ 2 tbsp granulated sugar for dusting
• ▢ 0.5 tsp ground cinnamon mix with sugar
• ▢ 2 tbsp finely chopped toasted hazelnuts optional garnish

Instructions

Preparation Steps

• Stir the sugar and cinnamon together in a small bowl; set aside for dusting.
• Whisk cornstarch and water to make a thin slurry.
• Lay out a few wonton wrappers. Add a small spoonful of chocolate-hazelnut spread to the center of each.
• Brush wrapper edges lightly with the slurry. Fold into a triangle, press out any air, and seal firmly. Crimp edges for extra security.
• Repeat with remaining wrappers. Chill the filled dumplings for 10 minutes while you heat the oil.
• Heat oil in a deep, heavy pot to 350°F over medium heat.
• Fry dumplings in batches, 45–60 seconds per side, until deep golden and crisp. Avoid overcrowding.
• Transfer to a rack or paper towels. Immediately dust with the cinnamon sugar.
• Serve warm, sprinkled with chopped hazelnuts if using.

Notes

Try adding a thin slice of banana inside each dumpling before sealing, or serve with a scoop of vanilla ice cream. To make ahead, assemble and freeze in a single layer; fry straight from frozen, adding about 30 seconds.

This recipe is an original creation inspired by classic Fried Nutella Dumplings Recipe flavors. All ingredient ratios and instructions are independently developed.