Description
Indulge in these crispy dumplings filled with rich, sweet caramelized onions and creamy cheeses, perfect for any occasion.
Ingredients
Scale
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 tablespoons dry sherry or white wine
- 1 teaspoon balsamic vinegar
- 24 round dumpling wrappers, gyoza or wonton style
- 1 cup Gruyère cheese, finely grated
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, finely chopped
- 1 large egg, lightly beaten (for sealing)
- Vegetable oil for frying
- 1/2 cup rich vegetable or beef broth
- 1 tablespoon unsalted butter
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Caramelize the Onions: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions, along with salt and black pepper, stirring frequently. Cook until the onions soften, about 10 minutes. Sprinkle the sugar and thyme, then lower the heat and continue stirring. Caramelize until they turn a deep golden brown, which takes about 15 to 20 minutes. Deglaze the skillet with the sherry or white wine, and add the balsamic vinegar. Cook for an additional 2 to 3 minutes until the liquid evaporates. Remove the pan from heat and let the mixture cool completely.
- Assemble the Dumplings: On a clean work surface, lay out a dumpling wrapper. Place about 1 heaping teaspoon of the caramelized onion filling in the center of the wrapper. Add a sprinkle of Gruyère, Parmesan, and chives. Brush the edges of the wrapper with the beaten egg using a pastry brush. Fold the wrapper in half, creating a half-moon shape, and press to seal, squeezing out any air. Pleat the edges for a decorative touch if desired. Repeat with remaining wrappers and filling.
- Fry and Steam: In a large nonstick skillet, heat a thin layer of vegetable oil over medium-high heat. Arrange the dumplings in a single layer, without overlapping. Fry until the bottoms are golden brown, about 2 to 3 minutes. Pour 1/4 cup of water around the dumplings, immediately cover with a lid, and steam for 3 to 4 minutes until the wrappers become tender. Once the steaming is done, remove the lid and sauté for an additional minute until the bottoms crispen up again. Transfer the finished dumplings to a serving platter.
- Prepare the Broth: In a small saucepan, warm the broth with butter and Worcestershire sauce over medium heat until the butter melts. Season with salt and pepper. Drizzle a spoonful over each dumpling before serving, or place it on the side for dipping.
Notes
Make-ahead Tips: You can caramelize the onions a day in advance and store them in the fridge. Assemble and fry the dumplings when ready to serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 3 dumplings
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg