Bacon Cheeseburger Potstickers: Ultimate Fusion Dumplings
Inspired by Portland food truck: The Dump Truck, we made our own version of bacon cheeseburger potstickers for a friend’s ugly Christmas sweater party. After many weeks of experimenting, trials and errors, we finally perfected our potsticker recipe that rivals those scrumptious pockets of bacon and cheese we tasted in Portland. Among the many culinary secrets that we’ve buried in this recipe, two of them is in the cheese plus one secret ingredient. It’s not only in the type of cheese we used, it’s the form the cheese is in. We grated a giant pile of it as well as cubed some up for those mini explosions of melted cheese with each bite of dumpling. Our other secret: dashes of liquid smoke. Yeah, who knew liquid smoke was a thing. It can be found in the states, and once you try it, you’ll be dousing all your food in it.
Here’s our recipe, try it this Christmas:
500 grams ground beef
1 egg for filling
1 egg for sealing dumpling wrappers
2 tablespoons Club House Meatloaf seasoning
fried red onion
1 package of aged Cheddar(grated and cubed)
dash of liquid smoke
salt and pepper
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried basil
1 package dumpling wrappers
1. Dice up red onion and chop bacon into small pieces. Fry onions until translucent. Fry bacon until crispy. Allow to cool.
2. Mix together all the ingredients in a big bowl. Stir in cooled onions and cooked bacon.
3. Beat an egg and mix with water in a small bowl.
4. Spoon a teaspoon of filling into the center of each dumpling wrapper. Wet the inside edge of the dumpling wrapper and close the wrapper into a half-moon pocket, cinching the edges closed.
5. To cook up, potstickers just need to be boiled or steamed for 10 minutes and fried with oil for crispy skins. Potstickers can be stored in freezer for up to a month