Recipe courtesy of Shirley Chung
Ms. Chi's Jumbo Cheeseburger Potstickers
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- Level: Advanced
- Total: 2 hr (includes resting time)
- Active: 1 hr 20 min
- Yield: 10 potstickers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 425
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 26 mg
- Sodium
- 422 mg
- Level: Advanced
- Total: 2 hr (includes resting time)
- Active: 1 hr 20 min
- Yield: 10 potstickers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 425
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 26 mg
- Sodium
- 422 mg
Ingredients
Paprika Wrapper:
Cheeseburger Filling:
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Directions
- For the paprika wrapper: Combine the flour, paprika, water and salt together in a stand mixer fitted with the dough hook until the orange-colored dough is formed and smooth, about 6 minutes. Wrap with plastic wrap and let rest for 30 minutes.
- Unwrap the dough and roll it into a long log. Pick up the end of the log and snap off a golf ball-size piece of dough, making sure to snap it off quickly instead of pulling the dough. Using a rolling pin, roll into a 5-inch round, rolling mostly the edges and keeping a thumb in the middle of the round, rotating the dough to make it into an even round with slightly thicker center. Repeat with the remaining dough.
- Sprinkle some flour on the wrappers so they do not stick to each other, and cover with plastic wrap so they won’t dry out. Set aside while making the cheeseburger filling.
- For the cheeseburger filling: Dice the Cheddar block into ten 1-inch inch cubes. Set aside.
- In a large bowl, mix the ground beef, shredded Cheddar, red onion and Worcestershire sauce together and season with salt and pepper. Add the canola oil and mix everything very well, as they need to emulsify together, like making burger patty mix.
- To fold the potstickers: Place 2 tablespoons cheeseburger filling and 1 cube Cheddar in the middle of a wrapper. Fold the potstickers, sealing and crimping the edges to make half-moon jumbo potstickers.
- Heat 2 tablespoons canola oil in a 12-inch nonstick skillet over medium heat until hot. Line up the potstickers flat-side down in the skillet. Add 1/3 cup water and cover the skillet with a lid. When the water starts to sizzle, drop the heat to medium-low.
- Cook for 4 minutes, then remove the lid. The tops of the potstickers will be cooked from the steam. Increase the heat to medium and allow the bottoms of the potstickers to crisp up and become golden, about 1 minute.
- Serve with Thousand Island dressing for a California style cheeseburger experience in a potsticker.
