Bacon Cheeseburger Dumplings
Bacon Cheeseburger Dumplings – Beef, bacon and cheese, bundled up in dumpling form and topped with Special Sauce!
For the dumpling wrapper dough
  • 150grams cooked mashed potato
  • 200 – 220grams plain (all-purpose) flour
For the dumpling filling
  • 20grams white breadcrumbs
  • 2tablespoons milk
  • 80grams bacon, finely chopped(about 2 slices of bacon)
  • 60grams onion, finely chopped(about half a medium onion)
  • 1clove garlic
  • 1teaspoon mustard
  • 1/2 – 1teaspoon Worcestershire sauce(optional)
  • 250grams minced beef
  • 80grams cheese, diced into small cubes
  • 1/4teaspoon salt
  • ground black pepper to taste
  • 30grams sesame seeds(about 1/4 cup)
  • Oil for deep frying
For the special sauce
  • 4tbsp mayonnaise
  • 1 tablespoon tomato ketchup
  • 2teaspoons gherkin or pickle relish
  • 1teaspoon mustard
  • 1/4teaspoon onion powder
  • 1/4teaspoon garlic powder
  • 1/4teaspoon smoked paprika
To make the dough
  1. Mix 200g of the flour into the mash potato – this can take a bit of time to come together, but persevere and it will work! As the moisture content of the mashed potato can vary, you may need to add a little bit more flour at a time, or even a spoon or two of water. But try not to add too much, as the dough will continue to hydrate as it rests – if it feels too wet you can add a bit more flour as you’re rolling out the wrappers later.
  2. Leave the dough for 15 at least mins to rest, about 30 mins if possible.
To make the filling
  1. Moisten the breadcrumbs with the milk and leave aside for a few minutes to soften.
  2. Fry the bacon, onion and garlic over medium heat till browned. Remove from the heat, and stir in the mustard and Worcestershire sauce if using.
  3. Leave aside to cool before mixing with the breadcrumbs, cheese, and minced beef – season with salt and pepper.
To make the special sauce
  1. Combine all the sauce ingredients in a small bowl. Mix well until combined and smooth and set aside.
To cook and assemble
  1. Divide dough into 24 pieces, and roll out into 3/12 to 4 inch rounds. Place a good teaspoon of the filling in the middle, and bring the edges together and seal to form a half-moon shape. If desired, press one side gently into the sesame seeds.
  2. Heat oil to 170 °C (or 340°F) and fry a few pieces at time for a few minutes till they turn golden. Drain on kitchen paper and keep warm in a moderate over. Maintain oil at temperature and continue to fry in batches till all the dumplings are cooked.
  3. Serve on a bed of shredded lettuce and top with special sauce.