Sweet Jebus I’ve been a lazy dude. Well I’m back and here we go!
Lets introduce the idea of French Onion Soup Dumplings which taste so awesome but are legit time consuming so beware before you take on this task. I first saw these on Food Network when somebody was raving about this Chris Santos creation.
I’m not going to rewrite the recipe because I didn’t create it but I’ll give you some tips of things that work and don’t work. The recipe can be found here at Finecooking.com
The recipe calls for Dry Red wine. Well I ran out of that but Sherry cooking wine does the trick.
I made these as one of the appetizers for Christmas dinner and below is a picture of a tray of the wrapped dumplings before they get fried. The good thing about this is that you can make this the day before to save some time or the morning of.
I had ran into a few issues when I was wrapping the frozen french onion soup into the wonton wrappers. You really have to let you wontons wrappers defrost a little bit but you have to keep them most. Also an egg wash also helps when you crack your wrappers. Another tip is don’t use a deep fryer, you wont be able to control your dumplings. They will flip and drip out your hard work. Pan fry them in enough oil to cover them. I used a deep fryer, I made it work but it was a pain. Also when it comes down to the croutons you can use store brought. Trust me when your dealing with all of this you are allowed to take one shortcut.
Here is a picture of the completed product on my serving spoons that I’ve only used twice. Don’t judge me, at least I’ve used them.
Till next time, stay hungry my friends