Potstickers (Bacon Cheeseburger)

These potstickers don't have the bulk from the buns so each bite-sized potsticker is a juicy little bacon cheeseburger bite wrapped in a chewy crispy little bundle!

I love eating burgers and I'm not picky about it, I love pork burgers, smash burgers, and especially cheeseburgers! 🙂 I seem to be on a burger kick lately. There's something about the combination of bacon, melted gooey cheese with beef, pickles, ketchup and mustard wrapped in a crispy dumpling skin that makes this the ultimate snack!

I could not stop eating these, we made 50 and we ate them all in one sitting. These little bite-sized guys are best shared so you don't gorge on the whole batch but if you choose to have this all to yourself, who am I to judge? I did the same thing! 😛

INGREDIENTS FOR CHEESEBURGER POTSTICKERS

For this bacon cheeseburger potsticker recipe, almost all ingredients can be found at your local grocery store.

If you can't find miso in your local grocery store, you should be able to find it at your local Asian grocery store or gourmet grocery store.

Potsticker/Dumpling skins can be found at your local Asian grocery store, however lately due to its popularity, we have been seeing it at our local grocery store as well so you may be able to find it there too!

For the pickles we used a dill pickle, however you can use any kind you like!

PUTTING IT TOGETHER

Make the Bacon in Oven While Prepping Potstickers!

1. This one is an easy one, set your oven to 400 F (204C)
2. Line a cookie sheet with parchment paper and put the bacon into the oven (do not wait until it has been pre-heated! You want it to slowly reach temperature with the bacon in there!)
3. Set the timer for 20 minutes and let it cook while you do other things. 🙂

Prep the Filling

1. Grate the cheese and add it to a large bowl
2. Chop up the pickles and onions finely and add them to the same bowl
3. Add in the ground beef, miso, and mustard
4. Once the bacon is done, chop it up and add it to the bowl
5. Using your hands, mix everything together

Folding the Dumplings

1. Get a small bowl of water, this will be the "glue" for the dumplings
2. Add about 1 tsp of filling onto the middle of the skins. Careful not to overstuff them
3. On the edges of the dumplings apply a bit of water with your fingers
   
4. 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.
   

If you want to learn how to do the fancier pleats, I have a quick guide on "Guide to Folding Potstickers (2 Ways)" that you can reference! 🙂

Cooking the Potstickers

1. 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 : must use non-stick pan, this won't work in an iron skillet.
2. Add a bit of oil to the pan
3. Place the dumplings in a single layer, making sure they are not touching each other.
   
4. Cook them for about 3-4 minutes or until the bottoms are golden brown and crispy looking
5. Once they are brown, add ¼ cup of water into the pan and put a lid on to steam it for 4-5 minutes or until the water has evaporated
6. Once we are done steaming, remove the lid and let it cook again to 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.
7. Serve them with mayonnaise, ketchup, mustard - or have them plain! 🙂

Looking for More Snacks? Try These!

• Baked Crispy Stuffed Jalapeno Poppers (Crab Rangoon Style)
• Crab and Cheese Spring Rolls
• Korean Corn Cheese (Elote Style)
• Bite-sized Crispy Honey Garlic Ribs 
• Korean Fried Popcorn Turkey
• Chinese BBQ Pork (Char Siu) Dumplings

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Potstickers (Bacon Cheeseburger)

The combination of bacon, melted gooey cheese with beef and pickles wrapped in a crispy dumpling skin makes these potstickers the ultimate snack!

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Course: Snack

Cuisine: Asian, Fusion

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

50 Potstickers

5 from 6 votes

Ingredients

 

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• ▢ 50 dumpling wrappers
• ▢ 1 lb ground beef
• ▢ 1 cup cheddar (grated)
• ▢ ½ cup dill pickles (chopped)
• ▢ 4-5 slices bacon
• ▢ ¼ cup onions (chopped)
• ▢ 1 ½ tablespoons miso
• ▢ 1 ½ tablespoons prepared mustard

Cook ModePrevent your screen from going dark

Instructions

 

Preparation (Making the Bacon)

• Set your oven to 400 F (204C)
• Line a cookie sheet with parchment paper and put the bacon 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.)
• Set the timer for 20 minutes and let it cook while work on the filling

Preparation (Making the Filling)

• Grate the cheese and add it to a large bowl
• Chop up the pickles and onions finely and add it to bowl
• Add in the ground beef, miso and mustard
• Once the bacon is done, chop it up and add it to the bowl
• Using your hands, mix everything together

Folding the Potstickers

• Get a small bowl of water, this will be the “glue” for the potstickers
• Add about 1 tsp of filling onto the middle of the skins. Careful not to over stuff them
• On the edges of the potstickers apply a bit of water with your fingers
• 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 'Guide to Folding Potstickers (2 Ways)' post)

Cooking the Potstickers

• 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.)
• Add a bit of oil on the pan
• Place the dumplings in a single layer, making sure they are not touching each other.
• Cook them for about 3-4 minutes or until the bottoms are golden brown and crispy looking
• Once they are brown, add ¼ cup of water into the pan and put a lid on to steam it for 4-5 minutes or until the water has evaporated
• Once we are done steaming, remove the lid and let it cook again to 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.
• Serve them with mayonnaise, ketchup, mustard – or have them as-is!

Nutrition

Serving: 1Potsticker | Calories: 57kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Sodium: 98mg

*Nutritional information is calculated using online tools and is an estimate*

Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!

Made with ♡ by Joyce | Pups with Chopsticks

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