The combination of bacon, melted gooey cheese with beef and pickles wrapped in a crispy dumpling skin makes these potstickers the ultimate snack!
- 50 dumpling wrappers
- 1 lb ground beef
- 1 cup cheddar (grated)
- 1/2 cup dill pickles (chopped)
- 4–5 slices bacon
- 1/4 cup onions (chopped)
- 1 1/2 tablespoons miso
- 1 1/2 tablespoons prepared mustard
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 1/4 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 mayonaise, ketchup, mustard – or have them plain! ?
- Serving Size: 1 Potsticker
- Calories: 57 kcal
- Sugar: 0 g
- Sodium: 98 mg
- Fat: 2 g
- Carbohydrates: 5 g
- Protein: 4 g
Keywords: potstickers, bacon cheeseburger potstickers