In a medium-sized skillet or saucepan, pour canola oil to a depth of approximately 1 inch. Heat the oil over medium heat until it reaches a suitable frying temperature (approximately 350°F/175°C).

Open the can of croissant dough and carefully unroll it on a clean surface. Separate the dough into pre-cut triangles, then divide each triangle in half to create smaller portions. Gently stretch and reshape each piece into a roughly square shape, taking care not to tear the dough.

Place approximately 1 teaspoon of Nutella in the center of each dough square. Avoid overfilling, as this may cause leakage during frying.

Fold the edges of each dough square over the Nutella filling, pinching the seams closed securely. Ensure the filling is completely enclosed. Place each sealed dumpling onto a wax paper-lined tray.

Transfer the tray of assembled dumplings to the freezer and allow them to chill for approximately 5 minutes. This step helps the dough firm up slightly and reduces the risk of the filling escaping during frying.

Once the oil is heated and the dumplings have chilled, gently place a few at a time into the hot oil. Fry each dumpling for 1–2 minutes per side, or until golden brown and puffed. Do not overcrowd the pan.

Remove the dumplings using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving, as the filling will be very hot.