Cheeseburger Dumplings

Original blog post:https://greedygirlcooks.blogspot.com/2020/10/cheeseburger-dumplings.html


Makes apx 70 dumplings

Ingredients


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