There's more to wonton wrappers than just encasing pork and shrimp, however delicious the result is. If you're in need of a quick dessert, these chocolate and banana wontons take almost no time to make.
I have seen some recipes for dessert wontons that call for deep frying. With these wontons, I was able to use a bare minimum of oil (about 3/4 cup) and still achieve crispness. The trick is to refrain from getting fancy with with folding, and stick to the simple triangle. The flatness of the resulting wonton makes it easier to fry up all around the melt the chocolate inside.
As for the filling, I just finely chopped some bananas and a milk chocolate Ritter Bar. No need to pre-melt the chocolate. Just make sure you don't overdo the filling; a heaping tablespoon of mixed banana and chocolate is more than adequate. And afterward, just spinkle some powdered sugar for presentation, or even granulated sugar if you happen to be out of the former like I was.
Either way, you get a simple dessert in about 15 minutes.
Homemade Almond Milk with Bananas and Honey
MFK Fisher's Chocolate Pudding
Coconut Hot Chocolate
Chocolate Banana Dessert Wontons
Makes about 25 dessert wontons
1/2 package of wonton wrappers
2 ripe bananas
1 100-gram good quality chocolate bar
1 egg, beaten
3/4 cup cooking oil
Powdered sugar for garnish
Mix together chopped up bananas and chocolate. Keep wonton wrappers under a moist towel to prevent drying out. Working one-by-one, place a heaping tablespoon of banana and chocolate in the center of the wrapper. Brush egg wash along the top two sides, then fold into a triangle, squeezing out as much air as possible. Line finished wontons on a plate and cover with another damp towel until ready to fry.
In a medium-sized skillet, heat oil until just smoking. Working in batches, fry the wontons for about 2 minutes on each side, or until golden brown. Drain excess oil on a plate lined with paper towels. Transfer to serving plate and garnish with powdered sugar.