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5 from 6 votes

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!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Cuisine: Asian, Fusion
Servings: 50 Potstickers
Calories: 57kcal
Author: Joyce | Pups with Chopsticks


  • 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


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!


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