Caramelized Onion Dumplings
I’m always interested in finding new ways to use dumpling wrappers. They make such easy appetizers. I did a program recently on cooking with these wrappers and wanted something new. I decided to create a caramelized onion filling.
I started by cooking down the onions over low heat and adding sugar, vinegar and some additional seasonings. Then I added softened cream cheese and chilled the filling until I was ready to fill the wrappers. I fried them for the class, but they could also be baked, steamed or even added to broth for a quick soup.
I used cream cheese, but next time I’d like to try Swiss cheese. To evoke the flavors of French onion soup. They were a big hit. Everyone loved them.
I get my wrappers at a local Asian grocery store. There are at least a dozen choices. It can get overwhelming. I have a few brands I like. They come in round or square shapes and either works for this recipe. Your local grocery store probably carries at least one kind of wrapper. They are often called wonton wrappers or potsticker wrappers. Sometimes dumpling wrappers. Different types have different thicknesses and are used for different fillings. For this recipe, any of them will work.
Here is the recipe. You might like to try these at your next party.
Caramelized Onion Dumplings
3-4 medium onions, peeled and chopped fine
1 T. oil
2 T. cider vinegar
2 T. sugar or brown sugar
1 t. paprika
Dash of hot sauce
Salt and pepper to taste
8 oz. cream cheese
1 package wonton or dumpling wrappers
Oil for frying or water or broth for steaming
In medium skillet cook the onions in oil over medium to low heat until onions are tender. Add the sugar, vinegar and seasonings and keep cooking the onions until they are a little golden and most of the liquid has cooked off. Adjust seasonings and stir in the cream cheese. Chill filling until ready to use. Place a wonton wrapper on work surface and place a teaspoonful of the onion filling in the middle. Fold 2 corners in to just touch. Take one of the remaining corners and roll up into a tiny roll. Dampen edge with a little water to affix. Repeat with remaining filling. You should get a several dozen. You can also fold the wrapper in half over the filling and moisten to affix, or pinch the edges together to make a ruffle effect. There are a lot of ways to form your dumplings. Pour 1-inch of oil into a small saucepan and heat to 350 degrees. Fry dumplings a few at a time until golden and drain on paper toweling. Keep warm in 300-degree oven until ready to serve- but best served right after you make them. To steam dumplings, place in a steamer basket lined with cabbage leaves above simmering water or broth. These dumplings can also be dropped directly into a pot of simmering broth and served in the broth.
