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!
Heat the butter in a large pot over medium-low heat. Once melted, add the 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 garlic and cook about 1 minute longer, until the garlic is fragrant.
Add the wine and 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 flour and let thicken for a minute or two.
Add the broth, Worcestershire sauce, thyme, and 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 raw chicken, spinach, gruyere, garlic, soy sauce, green onions, 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 sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.
Heat 2 TBSP 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!