Raspberry Nutella Goat Cheese Wontons by Chef Katie Chin

Yield: 48 wontons (recipe is tripled)

What you need!

  • 1 cup goat milk or 1 serving of mixed Aussie Bubs Goat Milk Toddler Formula (7fl oz)

  • 48 (two packs) store-bought round dumpling wrappers
  • 1 1/4 cup Nutella
  • 3/4 cup plus 1 Tbsp Aussie Bubs Toddler Formula, divided
  • 1 cup chopped fresh raspberries
  • 1 egg, lightly beaten
  • Oil for frying
  • 1 cup heavy whipping cream
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Store-bought chocolate sauce
  • Confectioner’s sugar & Aussie Bubs Toddler Formula combined for garnish


  1. Combine the Nutella with the Aussie Bubs formula. Fold the raspberries into the Nutella mixture until combined. Lay wonton skins out on a work surface. Brush edges of each wonton wrapper with egg and place 1 scant tablespoon of chocolate-hazelnut raspberry mixture onto each wonton. Fold wrappers in half over chocolate and press edges firmly to seal.
  2. Meanwhile, make the whipping cream. Using an electric hand mixture, whip the cream, sugar, 1 Tbps Aussie Bubs formula and vanilla extract until fluffy. Set aside.
  3. In a wok or deep skillet heat 2 to 3 inches (5 - 7.5 cm) of the oil to 350°F (175°C). Deep-fry the wontons until golden brown, 1-2 minutes turning occasionally.  Place on a paper towel lined sheet pan. Transfer to a platter and dust with confectioner’s sugar and drizzle with chocolate sauce.


COOK’S NOTE:  If you only can find square dumpling wrappers, use a cookie cutter to make a round shape.