French Onion Potstickers

• •3 large yellow onions, thinly sliced
• •2 tablespoon unsalted butter
• •1 tablespoon olive oil
• •0.8 teaspoon kosher salt
• •0.5 teaspoon freshly ground black pepper
• •1 tablespoon fresh thyme leaves, finely chopped
• •2 garlic cloves, minced
• •2 tablespoon dry sherry or dry white wine
• •1 teaspoon Worcestershire sauce
• •1 cup rich beef bone broth (divided)
• •1.5 cup Gruyère cheese, finely shredded
• •28 round potsticker wrappers (gyoza skins)
• •2 tablespoon neutral cooking oil (such as canola or avocado oil)
• •2 tablespoon fresh chives, finely minced

Instructions

1. 1

   In a large skillet or Dutch oven over medium-low heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the sliced onions, kosher salt, and black pepper. Cook slowly, stirring every few minutes, until the onions are deeply caramelized, soft, and jammy (about 35 to 40 minutes). If the pan browns too fast, reduce the heat to low.

2. 2

   Add the minced garlic and fresh thyme to the caramelized onions; cook for 1 minute until fragrant. Pour in the dry sherry, Worcestershire sauce, and 1/4 cup of the beef broth to deglaze, scraping up all the browned bits from the pan. Simmer until the liquid has completely reduced and the mixture is thick. Remove from heat and transfer the onions to a bowl to cool completely to room temperature.

3. 3

   Once the onion filling is cooled, fold in 1 cup of the shredded Gruyère cheese until evenly distributed.

4. 4

   Assemble the potstickers: Lay out 4 to 6 wrappers at a time on a clean work surface. Place about 1 tablespoon of the onion and cheese filling in the center of each wrapper. Lightly moisten the edges with water. Fold the wrapper in half over the filling, pleating along the top edge while pressing out any trapped air, and pinch firmly to seal into crescent shapes. Flatten the bottoms slightly so they sit upright.

5. 5

   In a small saucepan over medium heat, simmer the remaining 3/4 cup of beef broth until slightly reduced (about 4 to 5 minutes) to create a dipping jus. Keep warm.

6. 6

   Heat 1 tablespoon of neutral oil in a large nonstick or cast-iron skillet with a tight-fitting lid over medium-high heat. Arrange half of the potstickers in a single layer with flat bottoms touching the pan. Cook undisturbed for 2 to 3 minutes until the bottoms are deep golden brown and crisp.

7. 7

   Carefully pour 1/4 cup of water into the skillet (it will sizzle vigorously) and immediately cover with the lid. Reduce heat to medium-low and steam for 3 to 4 minutes until the wrappers look translucent. Remove the lid and cook for another 1 to 2 minutes until the remaining moisture evaporates and the bottoms re-crisp. Repeat with the remaining oil and potstickers.

8. 8

   Transfer the hot potstickers to a warm serving platter. Sprinkle the remaining 1/2 cup of shredded Gruyère directly over the hot dumplings so it melts softly, and garnish with fresh minced chives. Serve immediately alongside bowls of the warm beef dipping jus.

Chef's Tips

• 💡Ensure the caramelized onion filling is completely cooled before adding the cheese; otherwise, the Gruyère will melt prematurely and make sealing the wrappers messy.
• 💡For an authentic French onion soup presentation, broil the potstickers with the extra cheese on top in an oven-safe skillet for 1-2 minutes until bubbling and lightly browned before serving.
• 💡Do not overfill the wrappers, as melted cheese expands during cooking and can cause unsealed edges to burst open.