Potstickers (Bacon Cheeseburger Dumplings)

Ingredients

• 50 dumpling wrappers
• 1 lb ground beef
• 1 cup cheddar ((grated))
• 1/2 cup dill pickles ((diced))
• 4-5 slices bacon
• 1 small onions ((diced, approx 1/4 cup))
• 1 1/2 tablespoons miso
• 1 1/2 tablespoons prepared mustard

Instructions

1. 1

   --- Preparation (Making the Bacon) ---

2. 2

   Set your oven to 400 F (204C)

3. 3

   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.)

4. 4

   Set the timer for 20 minutes and let it cook while work on the filling

5. 5

   --- Preparation (Making the Filling) ---

6. 6

   Grate 1 cup cheddar and add it to a large bowl

7. 7

   Dice ½ cup dill pickles and 1 small onions finely and add it to bowl

8. 8

   Add in 1 lb ground beef, 1 ½ tablespoons miso and 1 ½ tablespoons prepared mustard into the bowl.

9. 9

   Once the bacon is done and cooled, chop it up and add it to the bowl

10. 10

    Using your hands, mix everything together

11. 11

    --- Folding the Potstickers ---

12. 12

    Get a small bowl of water, this will be the “glue” for the potstickers

13. 13

    Add about 1 tsp of filling onto the middle of the skins. Careful not to over stuff them

14. 14

    On the edges of the potstickers apply a bit of water with your fingers

15. 15

    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.)

16. 16

    --- Cooking the Potstickers ---

17. 17

    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.

18. 18

    Add a bit of oil on the pan

19. 19

    Place the dumplings in a single layer, making sure they are not touching each other.

20. 20

    Cook them for about 3-4 minutes or until the bottoms are golden brown and crispy looking

21. 21

    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

22. 22

    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.

23. 23

    Serve them with mayonnaise, ketchup, mustard – or have them as-is!