The perfect bite
I have wanted to make cheeseburger dumplings for so long. Some of you already know I have a fierce love for all thing's Asian food. Generally, when I make dumplings, they are always filled with veggies or pork, never beef. I saw someone make cheeseburger dumplings about two years ago on Instagram, and I was so intrigued. So, this was a welcome change from the usual. The ultimate east meets west. It literally tastes like a little mini cheeseburger.
If you love Jamaican cheese patty or McDonald's big macs, then these dumplings are up your alley. I made 20, and I stood over the plate and ate about 7 of them straight without even an ounce of hesitation; they are super addictive, especially when dipped in the sauce. I will admit it could take a bit more cheese, but I did not edit the recipe. I left it as is, and you can decide how much or how little cheese to add. I seasoned my beef with beef stock as opposed to salt. It also adds an extra creaminess to the beef, which can be dry at times.
The beautiful
thing about this is how easy they are to make ahead and freeze, pop in the hot
oil frozen, and fry/steam until the bottom is crispy, and the filling is
cooked. I wanted to keep this recipe pure and straightforward to see if the
cheeseburger flavor does come through. So know that that was a success, I am very
eager to go crazy with additions next time. Roasted red peppers, bacon, caramelized
onions, plus the cheese and beef will just sing. Make sure to tag me on instagram
if you make this and let me know what you think.
Makes apx 70
dumplings
Ingredients (printable recipe)
Wonton wrappers
to season the
beef
1 lb ground
beef
1 cup smoked
white cheddar
¼ cup shredded
onion
1/3 cup beef
stock
2 tablespoon
oil
to fry/steam the
dumpling
2 tablespoon
oil
2 tablespoon
water
sauce
1 tablespoon
relish
1 tablespoon
honey
¼ cup mayo
¼ cup ketchup
1 tablespoon
shredded onion
1
garlic clove shredded
Instructions
- Combine all the ingredients to make the sauce
- mix until combined and set aside
- Season the ground beef with onion, beef stock, oil and smoked white cheddar
- Take a wonton wrapper with about a tablespoon of beef filling in the center
- Wet the edges with water fold over to remove all the air bubbles and seal if your dumpling wrappers are square, you can leave it as a triangle
- If you want a fancier dumpling, you can turn the dumpling, so the triangle's point is facing down, wet the two tips, and fold them to meet each other. similar to an Italian tortellini
- heat oil in a frying pan that has a lid
- place the dumplings in the oil and fry until the bottom becomes golden, then add 2 tablespoons of water and immediately cover the lid
- allow this to steam for 4 minutes or until the dumpling skins become translucent, and the water has mostly evaporated
- uncover and allow the water to dry out for a few seconds
- serve immediately with the dipping sauce
Greedy Tips:
- If you are a cheese lover, I recommend adding an extra teaspoon or so of cheese to each dumpling before wrapping for a gooey cheese center. I am not so much a huge cheese fan, so my dumplings are more beefy than cheesy.
- Make sure not to overcook; you do not need any longer than 5 minutes max for this small bit of beef filling to be thoroughly cooked. If you cook it too long, you will end up with more of a meatball in the dumpling than a creamy meaty filling. Still good flavor-wise, but not the ideal texture.
- If your wonton wrappers are circle, you can do the crimp method to seal, so they would look like little empanadas, pierogis, or cocktail patties
- If you are storing dumplings in the freezer, make sure to dust in corn starch first, so the dumplings don't stick together then freezer
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