Spinach Artichoke Dumplings in French Onion Soup


Chicken Filling:
  • 1 pound ground chicken or pork
  • 1 clove garlic chopped
  • 2 cups roughly chopped spinach
  • 1 can Reese Artichoke Hearts, chopped
  • 2 tablespoons low sodium soy sauce or tamari
  • black pepper
  • 24-26 round dumpling or wonton wrappers
  • 1/4 cup raw sesame seeds
  • 1 tablespoon Ty Ling Sesame Oil
  • 3 tablespoons salted butter
  • 2 yellow onions, thinly sliced
  • 1/2 cup dry white wine
  • chili flakes
  • 2 1/2 cups low sodium chicken or vegetable broth
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 bay leaf
  • Sesame seeds
  • Sliced green onions, for serving


  1. In a medium bowl, combine the raw chicken, spinach, garlic, Reese Chopped Artichoke Hearts, soy sauce, and a pinch of black pepper.
  1. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.
  1. To make the broth. Melt together 2 tablespoons butter and the onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you’ll want to slowly add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10 minutes until you’ve used all wine and the onions are deeply caramelized. Add 1 tablespoon butter, and season with chili flakes and pepper. Add the broth, soy sauce and bay leaf. Simmer over low heat, 10 minutes.
  1. Meanwhile, heat 1 tablespoon of Ty Ling Sesame Oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn the heat to medium-low and let the dumplings steam for 5-6 minutes. Remove the dumplings from the skillet to a plate.
  1. Arrange the dumplings in shallow bowls. Ladle the steaming broth and onions over top. Top with green onions and sesame seeds. Enjoy!

Recipe Creator: Annika Friesen