Craving for a juicy burger, except that bowl of overstuffed dumplings from your corner Chinese restaurant is calling your name? Simple solution: Have both.
David Venable is all too familiar with the joys of preparing comfort food. As the host of QVC’s “In the Kitchen with David,” the chef is always coming up with unique ways to make his favorite home dishes. And when the terrible dilemma of whether to enjoy a cheeseburger or a bowl of dumplings came up, he decided to combine his two loves into one dish.
“Here’s a melding of two culinary classics combined into one East-meets-West duo–true-blue all-American cheeseburger used as a filling for Asian dumplings, all served with a zesty homemade steak dipping sauce,” Venable says.
“I’m not one for playing favorites, but these are some of the tastiest little treats I’ve ever had.”
These little fried morsels are not your usual takeout staple. Each dumpling is bursting with a mouthwatering, generous filling of ground beef featuring finely chopped pickle relish, onions, as well as a touch of Worcestershire sauce with Dijon mustard. These cheeseburger dumplings were meant to be served with American cheese and they will easily brighten up any bland get-together.
Venable’s cheeseburger dumplings are so tantalizing, you might just forget these are merely appetizers. Fortunately, a heaping plate of these is guaranteed to cure your hunger woes.
QVC Chef David Venable's Cheeseburger Dumplings with Steak Sauce
- 1 lb. ground beef
- 1 cup finely chopped gherkins or pickle relish, drained
- 1 small onion, finely chopped
- 2 tsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 cup ketchup
- 3 Tbsp. Dijon mustard (for steak sauce)
- 1 Tbsp. red wine vinegar
- 1 Tbsp. molasses
- 2 Tbsp. Worcestershire sauce (for steak sauce)
- 2 large eggs
- 2 packages (24 each) round pot sticker or gyoza wrappers
- 20 slices American cheese, quartered and cut into 1/2-inch strips
- 1/4 cup canola oil
- Preheat the oven to 350 degrees F.
- To make the filling, combine the ground beef, pickle relish, onion, Worcestershire sauce, mustard, salt, and pepper in a large bowl. Mix well by hand or with a spoon and season with the salt and pepper. Cover and refrigerate for at least 30 minutes.
- To make the sauce, whisk together the ketchup, mustard, vinegar, molasses, and Worcestershire sauce in a small bowl until smooth. Cover and set aside while preparing the dumplings.
- To make the dumplings, make an egg wash by lightly beating the eggs with 2 teaspoons water in a small bowl. Set aside.
- Spoon 1 teaspoon filling on one side of a circular wrapper. Top with a strip of cheese. Cover the other wrappers with a damp paper towel to keep them from drying out. Using a pastry brush, brush the edges of each dumpling with the egg wash. Fold the unfilled side over to create a half moon. Press to seal the edges. Place the filled dumpling on a baking sheet. Continue until all the wrappers and fillings are used.
- Heat the canola oil in a large skillet over medium-high heat until it's almost smoking. Using a spatula, gently transfer 4-5 dumplings to the skillet and cook for 2-3 minutes. Turn them over and cook until lightly browned, 2-3 minutes more. Transfer the dumplings to the baking sheet and bake them for 5 minutes. Serve warm with the steak sauce.