Cheeseburger Potstickers with Soy Dipping Sauces
What You Will Need
Ingredients
- 16 pcs Gyoza wrappers
- 1 tbsp Oil
- For Potsticker Filling:
- 1 tsp Lee Kum Kee Panda Brand Oyster Sauce
- 200g Beef mince
- 50g Gherkins, diced
- 50g Cheddar cheese, grated
- ½ Red onion, finely diced
- A pinch of salt & pepper
- Garnish:
- 1 Spring onion, optional
Dipping
- Dipping Sauce- Ketchup:
- 1 tbsp Lee Kum Kee Seasoned Soy Sauce for Dumpling
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 125ml Tomato ketchup
- 1 tbsp Sesame seeds, toasted
- Dipping Sauce- Mayo:
- 1 tbsp Lee Kum Kee Seasoned Soy Sauce for Dumpling
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 125ml Mayonnaise
- 1 tbsp Sesame seeds, toasted
- ¼ tsp Cayenne pepper, optional
Made with
Lee Kum Kee products
How to make it
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In a small bowl whisk ketchup dipping sauce ingredients until well combined. Set aside.
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In another small bowl whisk mayo dipping sauce ingredients until well combined. Set aside. Add all potsticker filling ingredients to a bowl and use your hands to combine well.
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Fill each gyoza wrapper in the centre with 1 tbsp of filling. Wet the gyoza edges with a bit of water, fold to close and pinch and pleat the edges to seal. Repeat with remaining ingredients.
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Heat a non-stick pan over high heat. Add 2 tsp oil and place potstickers flat side down and fry until golden underneath, about 2 minutes (you’ll need to do this in batches). Pour 1cm of water into the pan, cover quickly with a lid and simmer for 6-8 minutes, or until most of the liquid has evaporated. The potstickers should be cooked through and golden and crunchy underneath. Repeat with remaining potstickers.
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Serve potstickers hot with dipping sauces and garnish.
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Tip: When you add the water to the pan make sure to cover quickly with a lid as it may spit and steam. Take caution when opening the lid afterwards as hot steam may escape.