# 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
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 rich vegetable or beef broth
17 - 1 tablespoon unsalted butter
18 - 1/2 teaspoon Worcestershire sauce
19 - Salt and pepper to taste
# Step-by-step Directions:
01 - Heat butter and olive oil in a large skillet over medium heat. Add onions with salt and pepper, cooking and stirring frequently until softened, approximately 10 minutes. Sprinkle sugar and thyme, continuing to cook over low heat with frequent stirring until onions achieve a deep golden brown color, 15-20 minutes. Add sherry and balsamic vinegar, cooking 2-3 minutes until liquid evaporates completely. Remove from heat and allow to cool.
02 - Position a dumpling wrapper on a clean work surface. Place 1 heaping teaspoon of caramelized onion in the center. Add a small pinch each of Gruyère, Parmesan, and chives. Brush wrapper edges with beaten egg and fold to seal, creating either half-moon or purse shape. Repeat process with remaining wrappers and filling mixture.
03 - Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Arrange dumplings in single layer without overcrowding and fry until bottoms are golden, 2-3 minutes. Add 1/4 cup water, cover immediately, and steam 3-4 minutes until wrappers become tender. Remove cover and cook 1 minute more until bottoms crisp. Transfer to serving platter.
04 - In a small saucepan, heat broth, butter, and Worcestershire sauce until butter melts completely. Season with salt and pepper to taste. Drizzle small spoonfuls over each dumpling before serving or provide on the side for dipping.
