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Cheeseburger Dumplings with Steak Sauce

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"Here's a melding of two culinary classics combined into one East-meets-West duo-true-blue all-American cheeseburger used as a filling for Asian dumplings, all served with a zesty homemade steak dipping sauce. And there's certainly no confusion about that! I'm not one for playing favorites, but these are some of the tastiest little treats I've ever had."

List of Ingredients

Cheeseburger Filling:
â—¦ 1 pound ground beef
â—¦ 1 cup finely chopped gherkins or pickle relish, drained
â—¦ 1 small onion, finely chopped
â—¦ 2 teaspoons Worcestershire sauce
â—¦ 2 heaping teaspoons Dijon mustard
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper

Steak Sauce:
â—¦ 1 cup ketchup
â—¦ 3 tablespoons Dijon mustard
â—¦ 1 tablespoon red wine vinegar
â—¦ 1 tablespoon molasses
â—¦ 2 tablespoons Worcestershire sauce

Dumplings:
â—¦ 2 large eggs
â—¦ 2 packages (24 each) round potsticker or gyoza wrappers
â—¦ 20 slices American cheese, quartered and cut into ½-inch strips
â—¦ ¼ cup canola oil


Recipe

Preheat the oven to 350° F.

To make the filling:
Combine the ground beef, 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.

To make the sauce:
Whisk together the ketchup, mustard, vinegar, molasses, and Worcestershire sauce in a small bowl until smooth. Cover and set aside while preparing the dumplings.

To make the dumplings:
Make an egg wash, lightly beating the eggs with 2 teaspoons water in a small bowl. Set aside.

Spoon 1 teaspoon filling on one side of a circular wrapper. Top with a strip of cheese. (Cover the other wrappers with a damp paper towel to keep them from drying out.) Using a pastry brush, brush the edges of each dumpling with the egg wash. Fold the unfilled side over to create a half moon. Press to seal the edges. Place the filled dumplings on a baking sheet. Continue until all the wrappers and filling are used.

Heat the canola oil in a large skillet over medium-high heat until it's almost smoking. Using a spatula, gently transfer four or five dumplings to the skillet and cook for 2 to 3 minutes. Turn them over and cook until lightly browned, 2 to 3 minutes more. Transfer the dumplings to the baking sheet and bake them for 5 minutes. Serve warm with the steak sauce.

Makes 48 dumplings