Potstickers (Bacon Cheeseburger Dumplings)

5 from 12 votes

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

Prep Time30

Cook Time30

Total Time1

Course: Snack

Cuisine: Asian, Fusion

Servings: Potstickers

Calories: 57kcal

Ingredients

Set your oven to 400 F (204C)
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.)
Set the timer for 20 minutes and let it cook while work on the filling

Grate 1 cup cheddar and add it to a large bowl
Dice ½ cup dill pickles and 1 small onions finely and add it to bowl
Add in 1 lb ground beef, 1 ½ tablespoons miso and 1 ½ tablespoons prepared mustard into the bowl.
Once the bacon is done and cooled, chop it up and add it to the bowl
Using your hands, mix everything together

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 dumpling folding post.)

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 it.
Steam it for 4-5 minutes or until the water has evaporated
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.
Serve them with mayonnaise, ketchup, mustard – or have them as-is!

Slowly Heat the Bacon In the Oven: Set your oven to a temperature of about 400 F (204C), and then put the bacon in. Don’t preheat the oven! This slow heating process allows the bacon to cook evenly and the result is a crispy, delicious topping for your potstickers.
Don't Overstuff the Dumplings: When adding the filling to the dumpling wrappers, be careful not to overstuff them. This helps make sure that the dumplings close properly and the filling doesn't spill out during the cooking process.
Use Water as Your "Glue": A little bit of water can go a long way in sealing your dumplings. Simply dab some on the edges of your wrappers before folding them over. It is an easy and effective way to keep your potstickers intact.
Master the Half-Moon Shape: If you're new to making potstickers, start with the simple half-moon shape. Once you're comfortable with that, you can try more complex pleats. Check out my Guide to Folding Potstickers (2 Ways) post for step-by-step instructions.
Double Cook for the Perfect Texture: Start by pan-frying your potstickers until they are golden brown, then add some water and cover the skillet with a lid to steam them. Steaming it will also fully cook the insides of the dumpling. After you are done steaming, remove the lid and let the water fully evaporate, the leftover oil will continue to crisp up the bottoms again! This cooking method gives the potstickers a crispy bottom and a soft, juicy top.