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The Cutest Strawberry-Chocolate Dumplings You've Ever Seen
The Cutest Strawberry-Chocolate Dumplings You've Ever Seen
- Recipe Submitted by Herb on 10/29/2014
Category: Desserts, Holiday, Chocolate, Fruit
Ingredients List
- 1/2 cup balsamic vinegar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 pound strawberries, rinsed and chopped into small pieces
- 2 teaspoons fresh lemon juice
- Wonton wrappers
- About 1 cup dark chocolate chips
- 3 tablespoons vegetable oil
Directions
In a small saucepan, bring the balsamic vinegar and 1/4 cup light brown sugar to a simmer. Continue to simmer until the mixture thickens and has reduced by half. Cool slightly, then transfer to a small bowl for serving.
While the balsamic/brown sugar mix is reducing, macerate the strawberries by placing the chopped strawberries into a bowl. Add the lemon juice and remaining 2 tablespoons light brown sugar. Stir and set aside for at least 20 minutes.
Working with one wonton wrapper at a time, place a heaping tablespoon full of the strawberry mix in the center of the wrapper. Add several chocolate chips on top of the strawberries. Wet your finger in a small bowl of water and use it to dampen all four edges of the wrapper. Bring two opposite corners of the wrapper up to meet one another and press them tightly together to seal, then bring the remaining two corners of the wrapper up to meet the first point. Squeeze seams along the four edges to seal completely and set dumpling aside. Work quickly so wrappers don't dry out.
Heat 3 tablespoons high-heat vegetable oil in a skillet (that has a lid) over medium-high heat. Place dumplings in a single flat layer on the oil and cook uncovered for 2-3 minutes to crisp the bottoms of the dumplings. Reduce the heat to medium. Add 1/4 cup of water to the pan and quickly cover to steam the dumplings. Be careful, hot oil hurts! Steam for 3-4 minutes, then take off the lid and gently remove the dumplings to plate.
Generously drizzle the balsamic glaze on top of the dumplings (or even sprinkle with some confectioners' sugar) and serve with the remaining glaze.
While the balsamic/brown sugar mix is reducing, macerate the strawberries by placing the chopped strawberries into a bowl. Add the lemon juice and remaining 2 tablespoons light brown sugar. Stir and set aside for at least 20 minutes.
Working with one wonton wrapper at a time, place a heaping tablespoon full of the strawberry mix in the center of the wrapper. Add several chocolate chips on top of the strawberries. Wet your finger in a small bowl of water and use it to dampen all four edges of the wrapper. Bring two opposite corners of the wrapper up to meet one another and press them tightly together to seal, then bring the remaining two corners of the wrapper up to meet the first point. Squeeze seams along the four edges to seal completely and set dumpling aside. Work quickly so wrappers don't dry out.
Heat 3 tablespoons high-heat vegetable oil in a skillet (that has a lid) over medium-high heat. Place dumplings in a single flat layer on the oil and cook uncovered for 2-3 minutes to crisp the bottoms of the dumplings. Reduce the heat to medium. Add 1/4 cup of water to the pan and quickly cover to steam the dumplings. Be careful, hot oil hurts! Steam for 3-4 minutes, then take off the lid and gently remove the dumplings to plate.
Generously drizzle the balsamic glaze on top of the dumplings (or even sprinkle with some confectioners' sugar) and serve with the remaining glaze.
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