Bite-sized delights with caramelized onions, Gruyère, and a savory broth drizzle delivering bold fusion flavors.
# What you’ll need:
→ Caramelized Onions
01 - 3 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon sugar
07 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
08 - 2 tablespoons dry sherry or white wine
09 - 1 teaspoon balsamic vinegar
→ Dumplings
10 - 24 round dumpling wrappers, gyoza or wonton style
11 - 1 cup Gruyère cheese, finely grated
12 - 1/4 cup Parmesan cheese, grated
13 - 2 tablespoons fresh chives, finely chopped
14 - 1 large egg, lightly beaten for sealing
15 - Vegetable oil for frying
→ Broth Drizzle
16 - 1/2 cup rich vegetable or beef broth
17 - 1 tablespoon unsalted butter
18 - 1/2 teaspoon Worcestershire sauce
19 - Salt and pepper to taste
# Steps:
01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and pepper, stirring often until softened, approximately 10 minutes. Sprinkle in sugar and thyme, continuing to cook on low heat while stirring frequently until onions achieve a deep golden brown color, 15 to 20 minutes longer. Pour in sherry or wine and balsamic vinegar, cooking for 2 to 3 minutes until liquid evaporates completely. Remove from heat and allow to cool.
02 - Place each dumpling wrapper on a clean surface. Add 1 heaping teaspoon of caramelized onion filling in the center, topping with a small pinch of Gruyère cheese, Parmesan cheese, and fresh chives. Brush the wrapper edges with beaten egg and fold into a half-moon or purse shape, pleating to seal securely. Repeat with all remaining wrappers and filling.
03 - Heat a thin layer of vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings in a single layer without crowding and fry until bottoms are golden brown, 2 to 3 minutes. Add 1/4 cup water, cover immediately, and steam for 3 to 4 minutes until wrappers become tender. Remove the lid and cook for 1 minute more until bottoms crisp again. Transfer to a serving platter.
04 - In a small saucepan, heat broth, butter, and Worcestershire sauce over medium heat until butter melts completely. Season with salt and pepper to taste. Drizzle a small spoonful over each dumpling before serving or offer on the side for dipping.
