Caramelized French Onion Dumplings (Printable)

Dumplings filled with caramelized onions, Gruyère, and herbs, crispy fried and served with a savory broth drizzle.

# 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
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

# How to Cook:

01 - Heat butter and olive oil in a large skillet over medium heat. Add 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 deep golden-brown color, 15-20 minutes. Deglaze with sherry or wine and balsamic vinegar, cooking 2-3 minutes until liquid evaporates completely. Remove from heat and allow to cool.
02 - Place each dumpling wrapper on a clean work surface. Distribute 1 heaping teaspoon of caramelized onion in the center of each wrapper. Top with a small pinch of Gruyère, Parmesan, and chives. Brush edges with beaten egg and fold into half-moon or purse shape, pleating to seal securely. Repeat process 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, 2-3 minutes. Add 1/4 cup water, cover immediately, and steam for 3-4 minutes until wrappers become tender. Remove lid and cook until bottoms re-crisp, approximately 1 minute. 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 a small spoonful over each dumpling before serving or present on the side for dipping.

# Expert Advice:

01 -
  • They're technically an appetizer but honestly substantial enough to feel like a real accomplishment on your plate.
  • The contrast between crispy dumpling skin and molten Gruyère inside hits different every single time.
  • You can make the onions ahead and assemble while chatting, so hosting becomes way less stressful.
02 -
  • Caramelizing onions is not the same as browning them, and rushing this step by cranking the heat will give you bitter burnt edges instead of sweet, jammy gold—patience genuinely changes everything here.
  • The egg wash seal is non-negotiable because it's the only thing keeping the dumpling wrapper from splitting during steaming and flooding your skillet with molten cheese.
03 -
  • Don't let your oil get smoking hot when you fry the dumplings—medium-high heat means they develop a golden crust without the wrapper getting tough and chewy.
  • If you're worried about the cheese leaking out during steaming, make sure your egg wash seal completely covers the folded edge, because gaps are where the filling escapes.
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