Set your oven to 400 degrees F (200 degrees C).
Line a cookie sheet with parchment paper and put the
Bacon (4 slices)
into the oven. Do not wait until it has been preheated! You want it to slowly reach to temperature with the bacon in there.
Set the timer for 20 minutes and let it cook while work on the filling.
Cheddar Cheese (1 cup)
Dill Pickles (1/2 cup)
Onions (1/4 cup)
a large bowl.
Add in the
Ground Beef (1 lb)
Miso Paste (1 1/2 Tbsp)
Yellow Mustard (1 1/2 Tbsp)
Once the bacon is done, chop it up and add it to the bowl. Using your hands, mix everything together.
Get a small bowl of water, this will be the “glue” for the potstickers.
Add about 1 teaspoon of filling onto the middle of the
Dumpling Wrappers (50)
. Careful not to over stuff them.
On the edges of the potstickers apply a bit of water with your fingers.
The simplest way to fold these without going all fancy on pleats is just folding them in half and squeezing the ends together to form a half moon.
Set the stove to medium-low heat to preheat your non-stick frying pan. To see if the frying pan has come to temperature, add a few drops of water. If it sizzles and evaporates you’re good to go.
Add a bit of oil on the pan.
Place the dumplings in a single layer, making sure they are not touching each other.
Cook them for about 3-4 minutes or until the bottoms are golden brown and crispy looking.
Once they are brown, add 1/4 cup of water into the pan and put a lid on to steam it for 4-5 minutes or until the water has evaporated.
Once we are done steaming, remove the lid and let it cook again to crisp up for 1-2 minutes. Carefully peel them off the frying pan to make sure they are not stuck to the pan and then continue to brown them until the bottoms are crispy again.
Serve them with mayonaise, ketchup, mustard – or have them plain! Enjoy!