PHOTO: MMMM...Cheeseburger Potstickers (sirloin, caramelized onions & cheddar filling)

[Amerigo Vespucci]

Recipe of the Day: Cheeseburger Dumplings

Posted by Robyn Lee, January 5, 2010 at 4:45 PM

http://aht.seriouseats.com/archives/2010/01/recipe-of-the-day-cheeseburger-dumplings.html



Those aren't regular Chinese-style dumplings; they're stuffed with cheeseburger filling! Cathy Erway of Not Eating Out in New York shares her recipe for the filling made of sirloin steak seasoned with black pepper, Worcestershire sauce, and mustard, and mixed with caramelized onions and grated cheddar. How were the results? "If you ask me, these dumplings are good enough to trump both their inspirations: the cheeseburger, and the Chinese dumpling," says Cathy. I might try that for my next dumpling-making party.

Cheeseburger Dumplings
(makes about 20-25)

for the filling:
8 oz. sirloin steak, trimmed of fat and cut to cubes
1 teaspoon salt
1/2 teaspoon black pepper
2-3 teaspoons Worcestershire sauce
2 teaspoons mustard
1 medium onion, sliced to thin rings
2-3 tablespoons vegetable oil
3 oz. grated sharp cheddar (or any cheese you prefer)

for the dough:
1 cup all-purpose flour
1/2 cup cold water

optional dipping sauces:
-a mixture of soy sauce and rice vinegar (about 75% to 25% respectively), if you want to go traditional Chinese-style
-ketchup, if you want to go American
-a mixture of soy sauce and ketchup!

Place the steak cubes to a food processor and pulse several times until evenly minced, about one minute. Transfer to a bowl, and season with the salt, pepper, Worcestershire sauce and mustard. Cover and chill for at least 30 minutes to marinate.

In a wide, heavy-bottomed skillet cook the onion rings with about 1 tablespoon of oil on very low heat for 10-15 minutes, stirring occasionally and seasoning with salt, until softened and lightly caramelized. Remove from pan and set aside.

Place the four in a large bowl and add the water all at once. Mix with your hands until dough just comes together (you can adjust with more flour or water if necessary). Turn onto a lightly floured surface and knead dough for 5-6 minutes, until its surface feels smooth. Let rest for another 5 minutes.

Add the shredded cheese to your marinated meat mixture and fold in evenly. Take a small knob about 1 ounce of the just-kneaded dough and smash flat onto a lightly floured surface. Roll into a 3-4 inch diameter round with a floured rolling pin. Place a small scoop of the filling into the center of the round and top with a pinch of the caramelized onions. Pinch the edges shut (see above for more instruction). Once they’re sealed, set your dumplings on parchment paper or a floured surface until you’re ready to cook.

In a large, wide skillet with a cover, heat a tablespoon or so of vegetable oil on medium-high. Place your dumplings on the pan in a circular formation, and pack the pan with them so that the dumplings are just touching one another. Let cook over a medium-high flame for 1-2 minutes, until the bottoms are just lightly browned. Add about 1 cup of water to the pan and cover immediately. Reduce heat slightly and keep covered for 3-4 minutes to steam the dough and completely cook the meat. Remove cover and cook off any excess liquid uncovered. Dumplings are done when the skins look slightly translucent and the bottoms are crisped. Carefully remove the entire formation of them with the nudge of a spatula and turn onto a serving platter. Serve immediately with dipping sauce(s).

[proteus_lives]

1. Yummy!

[nomorenomore08]

2. Two delicious, fattening comfort foods combined into one.

I salute you, sir! :patriot: