Get ready for some of the most drool-worthy dumplings you’ve ever had! I’m so excited to share these amazing cheeseburger dumplings that not only put all the yummy ingredients of burger into a bite-sized, easy-to-eat package, but add a layer of crispy cheese that produces an ultra-satisfying #ASMR CRONCH when you bite into them.
I first tried cheeseburger dumplings at NYC’s Mimi Cheng’s, where they create a non-traditional dumpling every month. Their Emmy Burger dumplings in collaboration with Pizza Loves Emily has always been my favorite of their monthly specials, so when the USA Cheese Guild challenged me to create a recipe featuring USA Cheddar Cheese, I knew it was time to try my hand at making my own version of cheeseburger dumplings.
The dumpling filling is made of ground beef seasoned simply with salt and pepper, chopped onions and pickles, and more grated cheddar cheese that melts inside to emulate a classic cheeseburger. You could also sauté or caramelize the onions before mixing it in, or even add chopped crispy bacon, sautéed mushrooms, or any other burger topping you fancy.
They’re still super flavorful with just the basic fillings since it’s also getting paired with a punchy burger sauce made with kewpie mayo, ketchup, mustard, chopped pickles plus a little pickle juice, and spices.
My upcoming cookbook has a recipe where you use a cornstarch slurry to make a layer of crispy lattice that connects the dumplings. I had the idea to recreate it with shredded cheese similar to frico and I proved myself right! All you have to do is pan fry the dumplings, then cook the cheese straight in your nonstick pan so it melts, leaving a layer of cheese that attaches to the crispy bottoms of your dumplings. Then you follow the standard pan-frying technique of adding some water to the pan and covering it so the dumpling skins and filling steam inside the pan while the cheese on the bottom crisps up as the water evaporates.
You definitely need to make sure you have a good nonstick pan for this so the cheese can slide right off. I loved my Our Place Always Pan for this, since it also has a nice lid for steaming the dumplings after they’ve been pan fried.
I’m definitely going to try making more versions of crispy cheese dumplings, so stay tuned for more recipes. But in the mean time, try out these crispy cheeseburger dumplings and tag me if you make it so I can see how much you love them!
Cheeseburger Dumplings with Crispy Cheese
Ingredients
For the burger sauce:
- 3 tbsp kewpie mayo
- 2 tbsp ketchup
- 1 tsp yellow mustard
- 1 tbsp finely minced cornichons
- 1 tsp pickle juice
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
For the dumplings:
- 1 block sharp cheddar, shredded, divided
- 1/2-1/4 onion, chopped
- 8 oz raw ground beef or Impossible Foods
- 1/4 cup cornichons, chopped
- 1 tsp salt
- Fresh ground pepper
- 15-20 dumpling wrappers
- 2 tbsp canola or vegetable oil
- Chopped scallions for garnish
Instructions
- Make the burger sauce by combining all of the ingredients in a small bowl. Set aside.
- Reserve 1/3 of the shredded cheese. If desired, sauté or caramelize the onions. Then combine the remaining cheese, onions, and remaining dumpling ingredients except the wrappers and oil in a large bowl until fully combined.
- Prepare your dumpling folding area by placing the pile of dumpling wrappers on your work surface and underneath a damp kitchen towel to prevent them from drying out. I like to put them on a big tray so I can also keep the folded dumplings under the damp towel. Place a small bowl of water nearby.
- To fold your dumplings, wet the edges of a dumpling wrapper with water – this will turn the flour coating your wrappers into glue! Use chopsticks or a spoon to place a tablespoon of filling in the center of the dumpling wrapper.
- Fold the wrapper in half like a taco, pinching together the center where the two ends of the wrapper meet. Then use your thumbs or index fingers to pull the right side of the wrapper toward the center to form a small pleat, repeating down the edge of the wrapper so you have 3 pleats on the right side. Now repeat on the left side, pulling the wrapper toward the center in the opposite direction, forming 3 pleats on that side. Press the edges, using a dab of water if necessary to seal the edges. Place your completed dumpling under the damp kitchen towel or paper towels and continue folding dumplings until you use all of the filling.
- Pan fry the dumplings: heat 2 tbsp. oil over medium high heat in a skillet. Once the oil is shimmering, place the dumplings in the oil – I like to press the bottoms into the oil and then arrange them into a ring in the pan. Let them fry in the oil for 2-3 minutes until golden brown, then remove all of the dumplings from the pan.
- Reduce the heat to medium, then add half of the reserved shredded cheddar to the pan, distributing to form a circle, then place half of the dumplings onto the cheese in a ring with the crispy bottoms down. Add 1/4 cup of water and quickly cover the pan with a lid – this will steam the tops of the dumplings and finish cooking the meat and melt the cheese inside.
- Cook the dumplings covered for another 4-6 minutes over medium-low until the water has evaporated and the dumpling skins are translucent and cooked through. Remove the lid and pan fry for another minute to really crisp up the cheese if needed, then slide your entire ring of dumplings onto a plate and repeat the process with the remaining cheese and dumplings.
- Garnish with chopped scallions if desired and serve immediately with the burger sauce and enjoy.
Notes
If you make this recipe, I’d love to see the final product. Tag your photos and stories on Instagram with @IndulgentEats and #IndulgentRecipes so I can see them!
