Recipe: Cheeseburger potsticker dumplings (and no regrets)

“How do you stay fit when you eat so much?”

It’s a question I’m asked weekly. Sure, it’s flattering. But from that side of the screen, you’re not exactly privy to the extra dough that accumulates during a season of eating on television, quietly marinating along with a deep-seated fear of not tasting absolutely everything in my path (and entering my late thirties). Quantitatively, it looks like an extra 4 or 5 kgs.

Don’t get me wrong, I have it pretty good — the answer to the question that no one wants to hear is that it starts with good DNA (thanks mum and dad!). I’m a big believer in everything in moderation, especially moderation. My approach is this: if I think I’m going to regret eating something, I won’t touch it. That changes day to day, as does my willingness to visit the gym in the middle of winter. All of this is a round-about way of letting you know that this recipe for sinfully delicious cheeseburger dumplings is a pretty indulgent one, but for me, the joy far outweighs the guilt.

Sincerely, Sofia x

They say “fusion” is a dirty word, and it doesn’t get much more dirty-delicious than dumplings that taste like a smash burger. Potsticker in appearance and cheeseburger in flavour, this recipe mixes nostalgia and comfort, binding them together with a crispy cheese skirt that browns and bubbles in the pan. Once cooled a little, you can lift the entire thing out like a cheesy umami pancake with dumplings for company. Break it apart and dip into a special sauce inspired by a famous burger that rhymes with Mig Bac. There’s absolutely nothing subtle about this recipe.

Ingredients

Makes approx. 50 dumplings

For the dumplings

300 g beef mince
300 g pork mince
2 cups cheddar or tasty cheese, grated or shredded