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.)

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

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)

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.