French Onion Soup Potstickers

This was our first time making potstickers- they were easy, and this non-asian twist was delicious!

Makes 20 potstickers

Ingredients:
2 jumbo sweet onions, cut into quarters then sliced thin
1 Tablespoon butter
1 Tablespoon extra virgin olive oil
salt & pepper
1 Tablespoon Worcestershire sauce
1/4 teaspoon dried thyme
2 small dried bay leafs (or 1 big one)
1 teaspoon sugar
1/2 cup beef broth
1/2 cup finely shredded mozzarella cheese (we only had gouda, so we used that)
20 wonton wrappers
vegetable oil

For the Au Jus Dipping Sauce:
1/2 cup beef broth
1 teaspoon Worcestershire sauce
dash garlic salt

Directions:
1. Heat butter and oil in a large skillet over medium heat. Add onion slices and season with salt and pepper, then add Worcestershire sauce, dried thyme, bay leaves, sugar, and beef broth to the skillet and stir well. Turn heat up to high, bring broth to a boil, then turn back down to medium heat.

2. Cook onions, stirring occasionally, until very soft and dark brown. About 25 minutes. Turn off the heat and cool the onions completely, then place into a bowl and mix with mozzarella cheese.

3. Lay 4 wonton wrappers out on a clean, dry surface, then place 1 Tablespoon onion mixture into the center of each wrapper. Wet all four sides with a pastry brush or your finger, then fold the bottom right-hand corner up the top left-hand corner and seal the edges, being careful to remove all air pockets. Transfer potsticker to a wax paper-lined baking sheet and press down gently to create a flat bottom. Repeat with remaining wrappers and filling.

4. To freeze: Place baking sheet into the freezer until potstickers are frozen solid. Transfer to a freezer-safe container or bag. When ready to eat, cook the same way as fresh.

5. To cook: Heat 1 teaspoon vegetable oil in a medium-sized skillet. Place potstickers, being careful not to crowd, into the skillet, getting oil on the bottom of each potsticker. Cook until golden brown on the bottom, then add enough water to come 1/3 of the way up the potstickers (we found that a little less water worked better). Place a lid on top and let the potstickers steam for 2-3 minutes.

6. When there is just a couple tablespoons water left in the skillet, remove the lid and allow the water to cook out and the potsticker bottoms to crisp back up. Use a spatula to gently unstick the wrappers from the skillet and serve with Au Jus dipping sauce (heat ingredients in a small saucepan or in the microwave.)

Recipe from Iowa Girl Eats