Caramelized French Onion Dumplings (Print)

Golden dumplings filled with sweet caramelized onions and melted Gruyère, crisp-fried and served with a flavorful broth drizzle.

# Components:

→ 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

# Directions:

01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions with salt and pepper, cooking while stirring frequently until softened, approximately 10 minutes. Sprinkle sugar and thyme, then continue cooking on low heat with frequent stirring until onions achieve deep golden brown color, 15 to 20 minutes longer. Deglaze with sherry or wine and balsamic vinegar, cooking 2 to 3 minutes until liquid evaporates. Remove from heat and allow to cool completely.
02 - Place each dumpling wrapper on a clean work surface. Position 1 heaping teaspoon of caramelized onion filling in the center. Add a small pinch of Gruyère, Parmesan, and chives on top. Brush the wrapper edges with beaten egg using a pastry brush. Fold and pleat to seal into a half-moon or purse shape. Repeat this process 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 overlapping. Fry until the bottoms are golden brown, approximately 2 to 3 minutes. Pour 1/4 cup water around the dumplings, immediately cover with a lid, and steam for 3 to 4 minutes until the wrappers become tender. Remove the lid and cook uncovered for 1 minute more until bottoms crisp again. Transfer finished dumplings to a serving platter.
04 - In a small saucepan over medium heat, warm the broth with butter and Worcestershire sauce until butter completely melts. Season with salt and pepper to taste. Drizzle a small spoonful over each dumpling before serving or present on the side as a dipping sauce.

# Expert Advice:

01 -
  • They're crispy-bottomed and gooey-centered, delivering that textural contrast that makes you reach for another before you've even finished the first.
  • The caramelized onion filling happens ahead of time, so assembly feels breezy and almost meditative.
  • One batch feeds a crowd and actually looks like you spent all day in the kitchen when you really didn't.
02 -
  • Caramelized onions demand patience—there's no shortcut that doesn't sacrifice flavor, so don't try to rush them over high heat or you'll end up with burnt onions instead of that sweet, mahogany treasure.
  • If your dumplings leak during cooking, you either overfilled them or didn't seal the edges well enough, so test-seal the first one before committing to the whole batch.
  • The water-steam-crisp three-step cooking method is what makes these special; skipping the steam leaves you with chewy wrappers, so trust the process even if it feels fussy.
03 -
  • Don't brush too much egg on the dumpling edges or they'll become gummy when sealed; a thin, light coating is all you need for a good seal.
  • If you're nervous about sealing, practice the first few with extra-wet edges and larger pleats until your hands find their confidence.
  • Make the caramelized onions the day before and store them in the fridge—this actually improves the flavor and makes assembly night almost effortless.
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