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!
- This one is an easy one, 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 temperature with the bacon in there!)
- Set the timer for 20 minutes and let it cook while you do other things. 🙂
Prep the Filling
- Grate the cheese and add it to a large bowl
- Chop up the pickles and onions finely and add them to the same 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 Dumplings
- Get a small bowl of water, this will be the "glue" for the dumplings
- Add about 1 tsp of filling onto the middle of the skins. Careful not to overstuff them
- On the edges of the dumplings 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.
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
- 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. - Add a bit of oil to 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 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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Recipe Card
Potstickers (Bacon Cheeseburger)
Ingredients
- 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
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
*Nutritional information is calculated using online tools and is an estimate*
Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) 🙂
Stacy says
Is the ground beef cooked prior to stuffing or is it raw and cooks with all other ingredients?
Joyce says
Hi Stacy,
The ground beef is raw and cooks with the other ingredients inside the dumplings during the pan fry and steaming process. This way the beef cooks inside the wrappers and the meat stays moist since it cooks in it's own juices. It also keeps the meat intact and whole so you get bite-sized chunks of meat as well. Hope this helps! 🙂
Stacy says
Thank you! I started looking at the pics to tell and it looked that way as well. Will try today for the game!
Joyce says
Awesome! I hope you enjoy it! and let me know if you have anymore questions! 🙂 Oh and make sure you use a non-stick frying pan it makes life a lot easier 🙂
Chichi says
OMG. This looks so good. Haven’t tried potstickers before would like to know how they taste.
Karen @ Seasonal Cravings says
What an awesome idea! These babies are filled with everything I love!
Joyce says
The scary part is, they are bite sized so it was so easy to eat so many - probably more than a burger sized serving...easily. haha!
Cliona Keane says
Oh these look to die for! Such a cool idea and so much flavour!
Joyce says
Thanks Cliona! 🙂 Definitely tons of flavour!
Dana says
What a cool idea! I've always loved potstickers. Unfortunately any time I make them, they stick to the pot a little *too* much, lol.
Joyce says
I actually have that problem a lot too haha! Definitely go the non-stick pan route and season it and oil it a loooot.
Lisa Bynum says
I can tell you right now , I would not be sharing these AT ALL! And I'm checking out your tutorial on folding potstickers now. I always do it the easy way - half moon. Intrigued by how to make them look fancy.
Joyce says
Sadly I had to share mine, I actually had to fight for my share. Half moons are great too! No one can tell they are fancy when they are in your tummy anyway! 😀 haha
Lisa L Bynum says
Pinning this. This is an amazing idea!!
Joyce says
Addictive little guys! Hope you like this! 🙂