Preparation

• Set out a bowl of water and a pastry brush. If necessary, trim the wonton wrappers into squares. Lay the wrappers on a work surface, orienting them so they look diamond shaped instead of square. Working quickly, put 1 heaping tsp. of chilled Nutella in the lower half of each diamond. Brush the edges of one wonton with a little water and fold the top point of the diamond down to meet the bottom, forming a triangle. Gently press around the filling to force out any air and pinch the edges to seal. Repeat with the remaining wontons. Set the wontons on a baking sheet, cover, and keep chilled.

• In a small bowl, combine the heavy cream with the orange juice concentrate, Grand Marnier, and vanilla. Refrigerate the sauce until ready to serve.

  Heat the oil to 365°F in a heavy 3-qt. saucepan over medium heat. Set a baking sheet lined with a thick layer of paper towels next to the pot. Slip 6 to 8 wontons into the oil and fry, turning occasionally, until golden brown, 2 to 3 minutes. Scoop them out with a slotted spoon and drain on the paper towels while you fry the rest.

  Arrange 4 wontons on individual serving plates and sprinkle with confectioners’ sugar. Serve with small individual dishes (I like tea bowls or sake cups) filled with the orange sauce for dipping.

Make Ahead Tips

If not frying immediately, you can stuff the wontons and refrigerate them for up to 2 days. Just cover tightly with plastic wrap to prevent them from drying out. The sauce can also be made ahead and refrigerated for one day