RECIPES:
Jun 14, 2022

Cheeseburger Dumplings

Prep Time: 45 mins
Cook Time: 45 mins
These are cheeseburgers in dumpling form!

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The filling is a combination of ground beef, caramelized onions, sharp white cheddar cheese and crushed pretzels. It is then packed into thin wonton wrappers and pan-fried so the bottom is crisp and golden brown. I pair these American-ized dumplings with my take on In-n-out’s spread. 

Cheeseburger Dumplings 

More About These Dumplings 

Mimi Cheng’s is a fast-casual dumpling house with multiple locations around New York City that does monthly collaborations with other restaurants in the city. My favorite collaboration they’ve done is with the pizza and burger restaurant group Emmy Squared. And while they are known for their Detroit-style pizza, they’re known even better for their “Emmy burger”.  For a few years running they’ve partnered for a special cheeseburger dumpling with a spicy gochujang dipping sauce so I’m sharing my version of the recipe paired with In-n-Out burger spread. 

dumplings for Cheeseburger Dumplings

Key Ingredients for This Recipe 

  • Caramelized onions – The onions are cooked until they are uniformly brown and reduced in size as the water evaporates. Caramelized diced red onion adds a savory sweetness to the meat mixture. While I use red onion, which I find gives it a deeper flavor, yellow onions or shallots can also be used. 
  • Beef –  I prefer to use ground beef with a higher fat content, like a blend of 80/20 lean meat to fatty meat ratio for these cheeseburger dumplings. Fat equals flavor! 
  • Cheese – I use white Cheddar cheese in this recipe though the only difference between white Cheddar and yellow is the addition of annatto, a plant-based color which comes from the seed of the achiote tree. Sharp Cheddar is aged longer which gives it a more pronounced Cheddar flavor I prefer in the dumpling filling. Shredding the cheese evenly distributes it throughout the mixture. 
  • Pretzels – Mini pretzels or pretzel sticks are crushed until they are the texture of panko breadcrumbs and added to the dumpling filling. 
  • Dumpling wrappers – Buy store-bought circle dumpling wrappers or use my recipe for homemade dumpling skins here. As you work, be sure to keep the dumpling wrappers covered with plastic wrap or a damp dish towel so they don’t dry out. This makes them much harder to fold. Wet your fingers to help the dumplings seal properly. 

How to Make Cheeseburger Dumplings

burger dipping sauce for Cheeseburger Dumplings
Step 1: Make the burger dipping sauce.

Add all ingredients to a small mixing bowl and stir to combine. Cover and refrigerate until ready to use.

sauted onions and garlic
Step 2: Sauté the onions. 

Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the onions and cook, stirring frequently until the onions are soft and translucent, about 6 minutes.

caramelize onions
Step 3: Caramelize the onions.

Reduce the heat to medium-low and cook, stirring occasionally until pale golden brown, about 15 minutes. Add the salt and sugar and continue to cook, stirring occasionally until deep brown and caramelized. Remove from heat and set aside to cool.

mixing ingredients for dumpings
Step 4: Make the dumpling filling.

In a large mixing bowl combine the ground beef, caramelized onions, cheddar cheese, pretzels and remaining salt. Use your hands to combine the mixture, being careful not to over-mix. 

Step 5: Fill the dumplings.

Line a baking sheet with wax paper and set aside then fill a small bowl with water to help seal the dumplings. To fill the dumplings, work one at a time. Lay one dumpling wrapper in the palm of your hand and use a finger to wet the edge of the wrapper with water. Scoop 1 tablespoon of filling into the middle of the wrapper. Fold the dumpling in half (like a taco) by bringing up the bottom to meet the top, pinching to seal it.

Step 6: Fold the dumplings. 

While firmly holding the seam with your thumb and index finger, use your index and the middle finger of your other hand to fold a portion of the wrapper towards the center of the seam to create your first pleat. Once the dumpling is fully sealed, place it on the baking sheet and cover with plastic wrap to keep from drying out. Repeat with the remaining wrappers and filling.

Step 7: Pan fry. 

To fry the dumplings, heat a large sauté pan over medium heat, add the oil and heat through. Arrange the dumplings in a circle in the pan and fry the bottom of the dumplings without moving them. Once the dumplings easily release from the bottom of the pan they are ready to steam.

steamed cheeseburger dumplings
Step 8: Steam the dumplings. 

Add 1/3 cup of water to the pan and tightly cover with the lid. Let steam until the meat is cooked through and the dumpling is tender, about 5 to 6 minutes. Uncover and continue cooking until all water has evaporated.

Step 9: Serve the dumplings.

 Remove from the pan and serve immediately with the sauce and chives.

Tips and Tricks for This Recipe 

Tips for Folding Dumplings

There are many ways to fold a dumpling. If you want to go with speed rather than beauty, feel free to fold it like a taco, and then pinch the dumpling closed. In this recipe I used the pleated fold but there are other options that are shown with photos from Epicurious. Practice makes perfect. 

Swaps and Substitutions 
  • If you don’t prefer to use crushed pretzels, substitute panko breadcrumbs in their place. 
  • The white Cheddar cheese can be substituted with shredded yellow Cheddar cheese or shredded Gouda.
How to Freeze Dumplings 

If you aren’t eating the dumplings right away, be sure to freeze them so they don’t stick to the plate. I recommend freezing them on the tray first then once they have frozen for at least an hour, I move them to resealable plastic bags. Use a sharpie to label your bags with the date you made them! 

How to Cook Frozen Dumplings

The dumplings will take just about the same amount of time to cook from frozen as from fresh. You can take them directly from the freezer and proceed with the cooking directions below. 

cheeseburger dumplings with dipping sauce

Other Recipes to Try

If you like these cheeseburger dumplings, take a look at these other recipes: 

cooked cheeseburger dumplings

Cheeseburger Dumplings

Print Pin
Prep Time 45 mins
Cook Time 45 mins
Serves 28 dumplings

Ingredients:

For the burger dipping sauce:

  • ¼ cup mayonnaise
  • ¼ cup ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon pickle relish
  • 1 tablespoon finely diced red onion
  • 1 teaspoon granulated sugar
  • ½ teaspoon Worcestershire sauce

For the cheeseburger dumplings:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium red onion chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • 1 pound ground beef 80/20
  • 1 cup shredded sharp white Cheddar cheese
  • ½ cup crushed pretzels
  • 1 (10-ounce) package circle gyoza/ wonton wrappers
  • 3 tablespoons canola oil
  • 2 teaspoons diced chives
  • 1 teaspoon toasted sesame seeds

Instructions:

For the burger dipping sauce:

  • Add all ingredients to a small mixing bowl and stir to combine. Cover and refrigerate until ready to use.

For the cheeseburger dumplings:

  • Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the onions and cook, stirring frequently until the onions are soft and translucent, about 6 minutes.
  • Reduce the heat to medium-low and cook, stirring occasionally until pale golden brown, about 15 minutes. Add the salt and sugar and continue to cook, stirring occasionally until deep brown and caramelized. Remove from heat and set aside to cool.
  • In a large mixing bowl combine the ground beef, caramelized onions, cheddar cheese, pretzels and remaining salt. Use your hands to combine the mixture, being careful not to over-mix.
  • Line a baking sheet with wax paper and set aside then fill a small bowl with water to help seal the dumplings. To fill the dumplings, work one at a time. Lay one dumpling wrapper in the palm of your hand and use a finger to wet the edge of the wrapper with water. Scoop 1 tablespoon of filling into the middle of the wrapper. Fold the dumpling in half (like a taco) by bringing up the bottom to meet the top, pinching to seal it.
  • While firmly holding the seam with your thumb and index finger, use your index and the middle finger of your other hand to fold a portion of the wrapper towards the center of the seam to create your first pleat. Once the dumpling is fully sealed, place it on the wax paper-lined baking sheet and cover with plastic wrap to keep from drying out. Repeat with the remaining wrappers and filling.
  • To fry the dumplings, heat a large sauté pan over medium heat, add the oil and heat through. Arrange the dumplings in a circle in the pan and fry the bottom of the dumplings without moving them. Once the dumplings easily release from the bottom of the pan they are ready to steam.
  • Add 1/3 cup of water to the pan and tightly cover with the lid. Let steam until the meat is cooked through and the dumpling is tender, about 5 to 6 minutes. Uncover and continue cooking until all water has evaporated.
  • Remove from the pan and serve immediately with the sauce and chives.

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