Potstickers (Bacon Cheeseburger Dumplings)
The combination of bacon, melted gooey cheese with beef and pickles wrapped in a crispy dumpling skin makes these potstickers the ultimate snack!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
- 50 dumpling wrappers
- 1 lb ground beef
- 1 cup cheddar ((grated))
- 1/2 cup dill pickles ((diced))
- 4-5 slice bacon
- 1 small onions ((diced, approx 1/4 cup))
- 1+1/2 tbsp miso
- 1+1/2 tbsp prepared mustard
Instructions
- 1
Set your oven to 400 F (204C)
- 2
Line a cookie sheet with parchment paper and put the bacon on it.Immediately put the tray into the oven (do not wait until it has been pre-heated, you want it to slowly reach to temperature with the bacon in there.)
- 3
Set the timer for 20 minutes and let it cook while work on the filling
- 4
Grate 1 cup cheddar and add it to a large bowl
- 5
Dice ½ cup dill pickles and 1 small onions finely and add it to bowl
- 6
Add in 1 lb ground beef, 1 ½ tablespoons miso and 1 ½ tablespoons prepared mustard into the bowl.
- 7
Once the bacon is done and cooled, chop it up and add it to the bowl
- 8
Using your hands, mix everything together
- 9
Get a small bowl of water, this will be the “glue” for the potstickers
- 10
Add about 1 tsp of filling onto the middle of the skins. Careful not to over stuff them
- 11
On the edges of the potstickers apply a bit of water with your fingers
- 12
The simplest way to fold these without going all fancy on pleats is just folding them in half and squeezing the ends together to form a half moon. (For a quick guide on 'how to' create the fancier pleats, refer to my dumpling folding post.)
- 13
Set the stove to medium-low heat to pre-heat your non-stick frying pan. To see if the frying pan has come to temperature, add a few drops of water. If it sizzles and evaporates you’re good to go. IMPORTANT: Use a non-stick pan so that the potstickers do not stick to the bottom of the pan.
- 14
Add a bit of oil on the pan
- 15
Place the dumplings in a single layer, making sure they are not touching each other.
- 16
Cook them for about 3-4 minutes or until the bottoms are golden brown and crispy looking
- 17
Once they are brown, add 1/4 cup of water into the pan and put a lid on it.Steam it for 4-5 minutes or until the water has evaporated
- 18
Once we are done steaming, remove the lid and let it crisp up for 1-2 minutes. Around this time I carefully peel them off the frying pan to make sure they are not stuck to the pan and then continue to brown them until the bottoms are crispy again.
- 19
Serve them with mayonnaise, ketchup, mustard – or have them as-is!