Fondue Dumplings

Sure, it's fun to dip things into fondue. But what if fondue becomes the dipper? Enter our Fondue Dumplings. Classic Swiss fondue, made with white wine and three incredibly melty cheeses, gets thickened with egg yolks and cooled so it's easy to tuck inside dumpling wrappers. A quick pan-fry or steam creates the perfect harmony between chewy outside and gooey, molten middle. Plus, we blend up a spicy, tangy dipping sauce to cut through the richness. It's the fondue you love tucked into bite-size parcels perfect for a party.

Featuring

prep time
60minutes
assembly time
60minutes
Serves
6people

preparation & ingredients

1 cup dry, high-acid white wine

1 Tbsp. lemon juice

3/4 lb. 18 Month Emmentaler, shredded

3/4 lb. Murray’s Cave Aged Gruyère, shredded

3/4 lb. Murray’s Estate Gouda, shredded

2 Tbsp. cornstarch

1 tsp. kosher salt

1/2 tsp. nutmeg

1/2 tsp. black pepper

2 egg yolks

1 Tbsp. water

30-40 round dumpling wrappers

1/4 cup low sodium soy sauce

1 Tbsp. Primo Tequila & Hatch Chile Preserves

1 Tbsp. White wine vinegar

1 tsp. chili oil

1 small garlic clove, finely grated

Make the fondue: In a medium saucepan, heat the wine and lemon juice over medium-high heat until it comes to a simmer. Meanwhile, combine the shredded cheeses and cornstarch in a mixing bowl, tossing until the cheese is coated with the starch. Whisk the cheeses into the saucepan until they are fully melted and the fondue is smooth. Season with salt, pepper, and nutmeg. Transfer to a stainless-steel bowl, and cool in the fridge until it solidifies.

While the fondue mixture cools, whisk the egg yolks and water in a small bowl until fully combined, and set aside. Place all ingredients for the sauce in a blender, and blend until smooth.

Assemble the dumplings: Once the fondue has solidified, place 10 dumpling wrappers on a clean work surface. Add 1 teaspoon of fondue in the center of each wrapper. Brush the edge of half of each wrapper with the egg wash, then fold the dry edge over to meet the wet edge, and pinch together to seal. You can also crimp the edges by pinching and twisting the edge of the wrapper until fully sealed. Set aside in an airtight container, and continue this process until you use up all of your fondue filling.

The dumplings can be fried or steamed. To fry: first cook the dumplings in boiling water for 1-2 minutes, then remove with a slotted spoon. Add 1 tablespoon of vegetable oil to a skillet over medium heat. Add the dumplings, which should sizzle, and allow to brown on the first side. Flip the dumplings, add 1 tablespoon of water, and quickly put the lid on to avoid splattering. Once the water has evaporated, remove the dumplings from the pan, and blot on paper towels to drain any excess oil. Repeat until all dumplings have been fried.

To steam: Either cook in a steamer, or heat a pot of water until simmering and rest a colander inside the pot, not touching the water. Place the dumplings in the colander so they're not touching, and cover with the lid of the pot. Allow to steam for 10 minutes, or until the wrapper is fully cooked and cheese has become oozy. Repeat until all dumplings are steamed.

Place on a platter with a ramekin of dipping sauce.