# What You 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
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
# How-To Steps:
01 - Heat butter and olive oil in a large skillet over medium heat. Add onions, salt, and pepper, cooking and stirring often until softened, approximately 10 minutes. Sprinkle in sugar and thyme, continuing to cook over low heat while stirring frequently until onions achieve a 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 cool completely.
02 - Place each dumpling wrapper on a clean work surface. Fill the center of each wrapper with 1 heaping teaspoon of caramelized onions, topping with a small pinch of Gruyère, Parmesan, and chives. Brush the edges with beaten egg, then fold and pleat to create a sealed half-moon or purse shape. Repeat with remaining wrappers and filling.
03 - Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Arrange dumplings in a single layer without crowding and fry until bottoms are golden, 2 to 3 minutes. Add 1/4 cup water, cover immediately, and steam for 3 to 4 minutes until wrappers are tender. Remove the lid and cook uncovered for approximately 1 minute until bottoms become crispy again. Transfer to a serving platter.
04 - In a small saucepan, heat broth, butter, and Worcestershire sauce until butter melts completely. Season to taste with salt and pepper. Drizzle a small spoonful over each dumpling before serving or serve alongside for dipping.
