Crispy Cheese-Wing Dumplings
Shredded cheddar cheese, colby jack or pepper jack works best because it becomes crispy really quick. Even a slice of american cheese works great if that's all that you got!
Servings: 2 Servings
Calories: 236kcal
Ingredients
- 5-6 dumplings , potstickers, wontons or gyoza (cooked to package instructions)
- 1/2 cup (56 g) shredded cheddar cheese , colby jack or pepper jack
- 2 Tablespoons (30 ml) dumpling sauce or potsticker sauce or chili crunch
Instructions
- Cook the dumplings to package instructions (pan fry, steam, boil, or microwave – depends on particular dumpling type and your preference). Don't add the frozen dumplings to the pan because the cheese will not get crispy. Check out our tutorial on different ways to cook frozen dumplings.
- Pan searing might be the easiest way because you can use the same pan. Or you can boil them in a shallow pan like this and still be able to use the same pan for the crispy cheese.
- If you are pan searings the dumplings on a non-stick pan, wipe the pan dry. Don't leave any moisture on the pan or the cheese will be soggy. Heat the non-stick pan on medium heat-high heat.
- Spread the shredded cheese in the hot pan in the shape of a big circle large enough to fit a spread of the dumplings.
- Once the dumplings or potstickers are cooked, place them on top of the cheese. Leave space between the dumplings so you have extra crispy cheese around each dumpling. Continue cooking the cheese until it melts and starts to crisp on the edges.
- Use a silicone spatula to help release the cheese from the pan. Slide the cheese bark on a plate and allow to cool.
- Break the cheese bark apart between the dumplings. Dip in your favorite sauce. Enjoy!
Nutrition
Calories: 236kcal | Carbohydrates: 21g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 417mg | Potassium: 22mg | Fiber: 1g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 5mg | Calcium: 218mg | Iron: 1mg