1/2 cup balsamic vinegar
1/4 cup plus 2 Tbsp. light brown sugar
1 lb. Strawberries, rinsed & chopped into small pieces
2 tsp. fresh lemon juice
1 cup dark chocolate chips
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 Tbsp. light brown sugar. Stir & set aside for at least 20 min.
Working with one wonton wrapper at a time, place a heaping tSP 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 & 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.
Heat 3 Tbsp. olive or vegetable oil in a skillet (that has a lid) on med-high. Place dumplings in a single flat layer on the oil and cookuncovered 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.