Bite-sized dumplings with caramelized onions, Gruyère, and a savory broth drizzle for a delicious fusion appetizer.
# Ingredients:
→ 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
08 - 2 tablespoons dry sherry or white wine
09 - 1 teaspoon balsamic vinegar
→ Dumplings
10 - 24 round dumpling wrappers
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
15 - Vegetable oil, for frying
→ Broth Drizzle
16 - 1/2 cup vegetable or beef broth
17 - 1 tablespoon unsalted butter
18 - 1/2 teaspoon Worcestershire sauce
19 - Salt and pepper to taste
# Instructions:
01 - Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Add 3 sliced yellow onions with salt and pepper, stirring often until softened, about 10 minutes. Sprinkle in 1 teaspoon sugar and 2 teaspoons thyme, reduce heat to low and continue cooking, stirring frequently, until onions reach deep golden brown color, 15-20 minutes. Deglaze with 2 tablespoons sherry and 1 teaspoon balsamic vinegar, cooking until liquid evaporates, approximately 2-3 minutes. Remove from heat and allow to cool completely.
02 - Place one dumpling wrapper on a clean work surface. Fill center with 1 heaping teaspoon of cooled caramelized onion mixture. Top filling with a small pinch of Gruyère, Parmesan, and chives. Brush exposed wrapper edges with beaten egg. Fold wrapper in half and pleat edges to seal in half-moon or purse shape. Repeat process with remaining 23 wrappers and filling components.
03 - Heat thin layer of vegetable oil in large nonstick skillet over medium-high heat. Arrange dumplings in single layer without crowding and fry until bottoms turn golden, 2-3 minutes. Pour 1/4 cup water around dumplings, immediately cover with lid and steam for 3-4 minutes until wrappers become tender. Remove lid, continue cooking uncovered until bottoms recrisp, approximately 1 minute. Transfer completed dumplings to serving platter.
04 - Heat 1/2 cup broth, 1 tablespoon butter, and 1/2 teaspoon Worcestershire sauce in small saucepan over medium heat until butter melts completely. Season sauce with salt and pepper to taste. Serve warm by drizzling small amount over each dumpling or presented separately as dipping sauce.
