# 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 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
# How To Make It:
01 - Heat butter and olive oil in a large skillet over medium heat. Add onions, salt, and pepper, cooking while stirring frequently until onions soften, approximately 10 minutes. Sprinkle sugar and thyme, continuing to cook 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 completely evaporates. Remove from heat and allow to cool completely.
02 - Position dumpling wrapper on a clean work surface. Place 1 heaping teaspoon of caramelized onion mixture in the center. Top with small pinch of Gruyère, Parmesan, and chives. Brush wrapper edges with beaten egg and fold into half-moon or purse shape, pleating edges to seal securely. Repeat assembly process with all remaining wrappers and filling.
03 - Heat thin layer of oil in large nonstick skillet over medium-high heat. Arrange dumplings in single layer without crowding. Fry until bottoms turn golden, 2 to 3 minutes. Add 1/4 cup water, cover skillet immediately, and steam for 3 to 4 minutes until wrappers become tender. Remove lid and continue cooking until bottoms crisp again, approximately 1 minute. Transfer to serving platter.
04 - In small saucepan, heat broth, butter, and Worcestershire sauce until butter melts completely. Season with salt and pepper to taste. Drizzle small spoonful over each dumpling before serving or serve on the side for dipping.
