French Onion Potstickers

I love the flavor of caramelized onions and they work perfectly as a filling for these French Onion Potstickers. Thinly sliced onions are seasoned with Worcestershire sauce, thyme, and beef broth, then cooked until deeply golden and caramelized. I added shredded gruyere cheese to the cooled onions before wrapping them in wonton wrappers. 

Be sure to serve the potstickers with the seasoned beef broth dipping sauce!

The potstickers can be made in advance. Once they are formed, place on a parchment lined baking sheet and freeze in a single layer. Once frozen, they can be transferred to a freezer bag. I doubled the recipe to make about 50 potstickers, so I had a freezer supply that lasted about a month.

French Onion Potstickers Recipe

Adapted from Iowa Girl Eats

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French Onion Potstickers

A recipe for French Onion Potstickers

Course Appetizer

Cuisine N/A

Keyword caramelized onion, dumpling, French onion, gruyere, onion, potsticker

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

0 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 30 Potstickers

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 large sweet onions cut in half and thinly sliced
• 2 cloves garlic minced
• Pinch salt
• Pinch freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried thyme
• 1 large bay leaf
• 1 teaspoon sugar
• 1/2 cup beef broth
• 1/2 cup finely shredded gruyere cheese
• 30 wonton wrappers
• Vegetable oil for frying

Dipping Sauce:

• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Pinch salt

Instructions

• In a large skillet, melt butter and olive oil over medium heat. Stir in the onion, garlic, salt, and pepper. Coat with the worcestershire sauce, thyme, bay leaf, sugar, and beef broth, then increase heat to high. Once the broth boils, reduce heat to medium. Cook, stirring occasionally until onions soften and turn a deep golden brown, 25 minutes. Remove from heat. Once cooled, stir in gruyere cheese.
• Place a small bowl of water next to work surface. Put wonton wrapper on work surface. Place 1 tablespoon of onion and gruyere in center of wrapper, then wet the edges with water. Fold the wrapper and press to seal, making sure no air remains in center. Place on baking sheet lined with parchment and repeat until you run out of wrappers and filling.
• In a medium skillet, drizzle about 1 teaspoon vegetable oil over medium heat, just enough to coat bottom of pan. Once heated, add a few potstickers, not overcrowding, making sure the bottom of each is coated in oil. Once the bottoms are golden, quickly pour in water until 1/3rd up the potstickers and cover. Cook until most of water has evaporated and only about 2 tablespoons remain. Uncover and continue to cook until rest of water has evaporated and bottoms are crisp. Gently remove potstickers with a spatula onto a towel lined plate. Clean skillet and repeat with desired amount of potstickers.
• In a small pot, combine beef broth, worcestershire sauce, and salt. Cook over medium heat until heated through.
• Serve immediately.