Crispy Cheeseburger Dumplings (Potstickers)

THIS is the recipe I think I’ve had the most requests for, ever. I’ve made these dumplings A LOT recently. They’ve been making an appearance whenever I’m entertaining, and every time, they’ve disappeared SO QUICKLY. I’ve lost count of the times I’ve been asked for the recipe, so here it is!

Essentially, I’ve taken the ingredients you’ll find in a great cheeseburger (think pickles, mustard, caramelized onions and of course, cheese) and mixed it all into an incredibly flavor-packed filling. The combination works incredibly well. These really do taste just like a cheeseburger, in one very satisfying, very juicy bite.

Serving them with a speedy copycat Big Mac burger sauce is highly recommended, and I’ll show you how to give them a crispy, cheesy ‘skirt’ too. The only negative about these beauties is that they’re WAY too easy to eat.

Now I know that folding dumplings can seem a little tricky, but I promise it’s just a matter of practice (and honestly, even if they’re a bit messy, it really doesn’t matter!) I have a whole post that breaks down three easy ways to fold dumplings that I recommend taking a look at before starting.

And if you’re as big of a fan of dumplings as I am, try these one pan satay baked dumplings, chicken and mushroom potstickers, dumpling stuffed flatbreads, smash dumpling tacos or juicy pork dumplings next.

Ingredients

• Ground beef. I like to use ground beef with a good percentage of fat, just so the dumplings stay nice and juicy. You can absolutely use lean beef if you prefer though.
• Caramelized onions. Sticky, naturally sweet caramelized onions provide WONDERFUL flavor to the cheeseburger filling. I like to make a big batch and store it in the fridge (or freezer) to throw into recipes, but for ease, you can use caramelized onion relish or jam.
• Pickles. Any sharp dill pickle will do here – choose your favorite.
• Cheese. I recommend a good, sharp cheddar. You can either grate or finely dice the cheese.
• Fish sauce. It may seem like a strange addition, but fish sauce is one of my most used ingredients and works so well here. It provides a lovely savory depth of flavor you can’t get from salt alone, so I recommend giving it a go. I promise it doesn’t make the filling taste at all fishy.
• Mustard. It’s not pictured, but using a little Dijon or American mustard in the filling will give it further depth of that classic burger flavor.

You’ll also need dumpling wrappers. You’ll find them in the freezer (or fridge if you’re lucky) section of large grocery stores, or Asian grocery stores if you’re lucky enough to have one nearby. Or, make your own dumpling wrappers. All you need is flour, water and a little salt!

How to Make Cheeseburger Dumplings

Add the ground beef, cheese, pickles, garlic, caramelized onion, mustard, fish sauce, salt and pepper to a bowl and mix to combine well. You want to make sure the seasoning is dispersed evenly throughout the beef.

PRO TIP: Always pan-fry a little piece of the filling so you can check it for seasoning – make sure there’s enough salt for your liking.

There are multiple ways to fold your dumplings (I have a whole post that breaks down three easy ways to fold dumplings that I recommend taking a quick look at if you’re new to dumpling making). Here, I’m making little pleated half-moons, but it’s simplest to make them without the pleat to start with.

If you’re using store-bought wrappers, dip your finger in water and brush it around the edges (you’ll need the water to help the wrapper stick to itself – store-bought wrappers are coated in cornstarch to prevent sticking). Spoon roughly a tablespoon of your filling into the middle of your wrapper, then (to make a half-moon), bring the edges together to create a semicircle. Press the edges together to seal, removing excess air around the filling. Set aside on a lined tray or plate, then repeat with the rest of the filling.

PRO TIP: At this point, you can freeze the dumplings and then easily cook them from frozen at a later date. Just freeze the dumplings on their lined tray until solid, then transfer them to ziplock bags.

Drizzle a little oil in a non-stick pan that you have a lid for, then arrange your dumplings in the pan. Cook until the bottoms are lightly golden, then pour in enough water so it comes roughly a third of the way up the dumplings, cover, then steam until plump.

Remove the lid and let the bottoms crisp up further as the remaining water evaporates. PRO TIP: You can add grated cheese as you take the lid off to make a crispy cheesy skirt, but depending on the cheese you use, this can get a little oily and messy, so just be aware of that!

Serve the crispy dumplings while hot with your burger sauce on the side for dipping. I like to scatter over something green, like chives or flat-leaf parsley and more grated cheese as a little garnish too.

Watch How to Make Cheeseburger Dumplings

Cheeseburger Dumplings FAQs

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