Cheeseburger Gyoza

Cook Time 1 hour

Makes 50 dumplings

Ingredients

1–2 packs of round gyoza wrappers

Vegetable oil, for frying

Fillings

300g beef mince and 300g pork mince

1 onion, caramelised and finely chopped

2 cloves garlic, finely minced and cooked

½ cup pickles, finely chopped

2 cups cheddar, grated

1 tbsp yellow mustard

2 tsp soy sauce

White pepper, to taste

Sauce

3 tbsp tomato sauce

1 tbsp mayo

1 tsp yellow mustard

1 tsp Worcestershire

1 tsp smoked paprika

1–2 large pickles, brunoise

To Serve

½ cup cheddar, grated, to sprinkle

Sesame seeds, toasted, to garnish

Chives, finely chopped, to garnish

Sriracha, on the side

Method

Mix filling ingredients in a bowl.

Place a small spoonful in the middle of a dumpling wrapper, moisten the edges with water, and pinch to seal as desired.

Heat a large pan over a medium-to-high flame, and add vegetable oil to fry. When hot, add dumplings and fry one side until golden brown. Then add water to the pan, cover, and reduce heat to low. Steam until cooked through and the water has evaporated.

Mix sauce ingredients and set aside.

Sprinkle cheese on top of the dumplings in the pan, cover again, and melt.

Plate and top with sesame seeds, chives, and a squiggle of Sriracha, if desired.

Serve dumplings with dipping sauce.