Best Bacon Cheeseburger Dumplings Recipes

Bacon Cheeseburger Dumplings image

Provided by Cassie *

Time 30m

Number Of Ingredients 16

CHEESEBURGER FILLING
1 lb ground beef
1 c finely chopped gherkins or pickle relish drained
1 small onion, finely chopped
1/4 c real bacon bits
2 tsp worcestershire sauce
2 heaping teaspoons dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
12 slice american cheese, quartered - or use your favorite
1/4 c canola oil
DUMPLINGS
2 c flour- plus a little extra, for kneading and rolling out flour
1 c boiling water
1 large egg
1 tsp water

Steps:

1. Preheat the oven to 350 degrees F. To make the filling, combine the ground beef, bacon, gherkins, onion, Worcestershire sauce, mustard, salt, and pepper in a large bowl. Mix well by hand or with a spoon and season with the salt and pepper. Cover and refrigerate for at least 30 minutes.
2. To make the dumplings, make an egg wash, lightly beating the egg with 1 teaspoon water in a small bowl. Set aside.
3. In a bowl, ( I used my food processor) - mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth. If using food processor kneading time will be decreased.
4. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
5. Roll 1 slice of dough into a 3- 4 inch circle and place 1 teaspoon of meat mixture on one sid of the circle. Add a piece of cheese.
6. Using a pasty brush - brush the edges of each dumpling with egg wash. Fold the unfilled side over to create a half moon. I used a fork to press and seal the edges.
7. Heat the canola oil in a large skillet over medium-high heat until it's almost smoking. Using a spatula, gently transfer 4 or 5 dumplings to the skillet and cook for 2 to 3 minutes. Turn them over and cook until lightly browned, 2 to 3 minutes more.
8. Transfer the dumplings to the baking sheet and bake them for 5 minutes. Serve warm with favorite sauces.

Bacon Cheeseburger Dumplings with Spicy Soy Ketchup image

Provided by Stuart O'Keeffe

Categories main-dish

Time 35m

Yield 24 dumplings

Number Of Ingredients 11

1/2 pound ground beef (85% lean)
2 slices bacon, finely chopped
1/2 cup shredded Cheddar
2 scallions, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
24 round gyoza wrappers
Olive oil, for browning the dumplings
1/2 cup ketchup
1 tablespoon soy sauce
1 teaspoon sriracha

Steps:

Line a baking sheet with parchment paper. Place some water in a small bowl for wetting your fingers.
Mix the beef, bacon, Cheddar, scallions, salt and pepper together in a medium bowl.
Place 5 or 6 gyoza wrappers in front of you. Put about 1 tablespoon of beef filling in the center of each wrapper. Working with one wrapper at a time, dip your finger in the water and wet the edges of the wrapper. Fold the wrapper over the filling. Dip your finger in water again and lightly run it across one side of the top circular edge. Use your thumb and forefinger to fold tiny pleats along the edges of the dumpling and press to seal. Place on the prepared baking sheet. Repeat until all dumplings are formed. (Recruit some helpers if you can!)
Pour some oil in a large nonstick skillet and place over medium heat. Add 6 to 8 dumplings and cook until the dumplings begin to brown, about 1 minute.
Pour 1/4 cup to 1/3 cup water onto the skillet and cover with a lid. Lower the heat and let the dumplings steam for 3 to 4 minutes. The wrappers will become translucent when the dumplings are cooked through; you can cut into a dumpling to test for doneness. Continue until all the dumplings are cooked.
Meanwhile, combine the ketchup, soy sauce and sriracha in a small bowl. Serve the dumplings with the spicy ketchup.