French Onion Soup Dumplings

Course: Soup

Cuisine: Asian

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings: people

Calories: 448kcal

Author: Platings and Pairings

These French Onion Soup Dumplings put a tasty spin on a favored Chinese dish.Gruyere, chicken, and spinach-filled wontons are pan-fried and served in a rich and flavorful French onion soup broth. It’s the ultimate comfort food!

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Equipment

Ingredients

Soup:

2 Tablespoons butter
2 medium onions halved, then thinly sliced
3 cloves garlic minced
½ cup dry white wine or dry vermouth
1 Tablespoon dry sherry or cognac, optional
1 Tablespoon flour
4 cups beef broth
1 ½ teaspoons Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste

Dumplings:

1/2 pound ground chicken or turkey
½ cup spinach finely chopped
1/2 cup gruyere cheese grated
2 cloves garlic minced or grated
2 Tablespoons soy sauce low-sodium
1 green onion minced
Salt and pepper
1 package fresh gyoza wrappers or wonton wrappers (30 wrappers)
1/4 cup sesame seeds
2 Tablespoons vegetable oil

To serve:

1/2 cup parmesan cheese grated

Instructions

Broth

Heat the 2 Tablespoons butter in a large pot over medium-low heat. Once melted, add the 2 medium onions and a pinch of salt and pepper and cook, stirring occasionally until softened and beginning to caramelize, about 30-40 minutes.
While the onions are caramelizing, begin assembling the dumplings (see below).
To the caramelized onions, add the 3 cloves garlic and cook about 1 minute longer, until the garlic is fragrant.
Add the ½ cup dry white wine and 1 Tablespoon dry sherry (if using) to the pot and allow the mixture to come to boil over medium-high heat, until reduced by about half. Stir in 1 Tablespoon flour and let thicken for a minute or two.
Add the 4 cups beef broth, 1 ½ teaspoons Worcestershire sauce, 2 sprigs fresh thyme, and 1 bay leaf. Bring to a boil and simmer over low heat, at least 10 minutes, or until the dumplings are ready.

Dumplings

In a medium bowl, combine the 1/2 pound ground chicken , ½ cup spinach, 1/2 cup gruyere cheese, 2 cloves garlic, 2 Tablespoons soy sauce, 1 green onion, and a pinch of salt and black pepper.
To assemble: Add about 1 teaspoon chicken filling to each wonton wrapper. Brush water around the edges of the wrapper then fold the edges up around the filling and pinch to seal. Add 1/4 cup sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.
Heat 2 Tablespoons vegetable oil in a large skillet set over medium-high heat. Once hot, add the dumplings and cook until the bottoms are golden brown, 4-5 minutes. Carefully add 1/4 cup water to the skillet and cover immediately. Reduce heat to medium-low and let the dumplings steam for 5-6 minutes.
Ladle broth into bowls, top with wontons and sprinkle with parmesan cheese. Enjoy!

Notes

Tips and Tricks

Is this your first time making homemade dumplings? Learn how to fold wontons using this helpful guide.
Coating the bottoms in sesame seeds isn’t traditional by any means, but it adds a crisp, nutty layer and keeps the dumplings from sticking to the skillet. You can leave them out if you like.
Sherry is an optional ingredient, but it adds incredible depth to the broth.
To make this recipe gluten free, try to find gluten free wonton or gyoza wrappers, use tamari instead of soy sauce, and replace the all-purpose flour with gluten free flour.
If you’d like to make the soup broth without alcohol, substitute more broth for the white wine.

Nutrition