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Note: Dont skimp on the chill time here.
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Its crucial for keeping all those good flavors inside.
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If youve never made dumplings before, I might suggest trying one with a more solid filling first to get the hang of the sealing and crimping.
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Also, if you plan to feed a crowd, Id highly recommend making these well in advance and then keeping them warm.
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I suspect it would be OK to steam them early in the day and then to warm them in the oven while you melt the cheese, but I havent tried it.
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They would make a ridiculously impressive appetizer at your next cocktail party.
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1.
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Heat a large saute pan over medium heat.
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Add olive oil, 2 pounds of thinly-sliced onions, a pinch of salt, and a pinch of sugar.
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Cook the onions, stirring every 5 or so minutes, until the onions are soft and have obtained a deep brown color, about 40 minutes.
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If the onions start taking on color early on, turn down the heatthe browning should happen very gradually.
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2.
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Then increase heat to medium high and add thyme, beef stock, wine, cognac, sugar, Worcestershire sauce, salt, and pepper.
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When mixture comes to a boil, lower heat and simmer for about 30 minutes or until liquid is just slightly reduced and the flavors have come together.
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Remove from heat and chill in the fridge for at least an hour, preferably more, until the mixture is ice cold.
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3.
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While the onions chill, prepare the dough and set up a bamboo steamer and get it ready according to manufacturers instructions.
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Divide dumpling dough, if using homemade, into about 24 portions (about a tablespoon of dough per ball) and roll thinly but evenly.
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If using wonton wrappers, keep the stack of wrappers covered with a damp paper towel until ready to use.
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4.
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These steps should be executed quickly: working one at a time (and returning the soup mixture to the fridge or freezer to chill if it starts to get warm and liquidy), fill each rolled dumpling skin or wonton wrapper with about a teaspoon of filling.
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Wet the edge of each of the dough with the water and your finger, careful not to get the dough too wet.
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Immediately bring all sides together, so they meet at the top and make a little dumpling package, pinching to seal tightly.
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(Important!
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If these leak, youre in trouble.
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For an idea of what this should look like, Google soup dumplings) 5.
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Place dumplings in the steamer and cook them for about 15 minutes, until dough is firm.
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This may take several batches.
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While dumplings cook, toss the brioche cubes with a little olive oil.
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Spread them out on a baking sheet in an even layer and cook at 350 F for about 15 minutes, or until you have a golden brown, crunchy crouton.
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6.
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In a large baking dish or two pie plates (see note **), spread your dumplings in an evenly-spaced layer and cover with the shredded Gruyere (see note ***).
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Cook under the broiler, set to high, until cheese is melted and bubbly.
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Top each dumpling with a crouton and secure with toothpick.
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Let cool just slightly (but not too longyou dont want the cheese to cool too much) and serve.
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* I use a recipe for Chinese Dumpling Dough from foodnetwork.com when I have time to make homemade dough.
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**Stanton Social Club prepares these in a escargot dish and, I suspect, steams them by baking them in the oven, doused with some of the soup broth, under the cheese.
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I certainly dont have an escargot dish lying around, so I found this to be the best method, but you may have to improvise accordingly.
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*** Gruyere: If you havent had it, is pretty mild, but if you dont care for it, you can substitute thinly shaved Parmesan, Swiss, or mozzarella cheese.
