Whether you call them dumplings, potstickers, or gyoza, they're always delicious. Dumplings are a must-have dish every time I dine out at a Chinese restaurant, but very rarely do I make them at home. They're actually quite easy to make, and these dumplings are unexpectedly sweet with a strawberry and chocolate filling.
Since these dumplings are like no other, a soy dipping sauce just wouldn't work. So what sauce would work with a fruit-filled, sweet dumpling? Enter the balsamic reduction. A simple balsamic glaze serves as the perfect sauce for any strawberry treat. I chose strawberries because I happened to have them at home, but the filling possibilities are endless. Try figs and dark chocolate, bananas with Nutella, or even pears and walnuts. (A pan-seared wonton wrapper can pretty much make any dessert combination delicious.)
Here are a few tidbits of dumpling knowledge that I picked up as I made these:
- Make sure that the lid goes on right as you pour the water in to steam the dumplings otherwise the hot oil will go everywhere!
- Don't overstuff the wonton wrapper, and pinch edges tightly to seal the seams.
- Eat while they're still warm.
Makes up to 24 wontons
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
About 1 cup dark chocolate chips
3 tablespoons vegetable oil
- 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.