If I was asked to describe my latest dumpling project, I’d respond:
An all-beef patty, special sauce, lettuce, cheese, pickles, onions – in a sesame seed bun.
It’s of course, a Big Mac inspired dumpling. It was adapted – perhaps surprisingly – from this vegan recipe!
Makes 12 large dumplings
For bun dough
- 1 pack dried yeast
- 1 cup warm water
- 4 1/2 cups flour
- 1/4 cup sugar
- 2 tbsp olive oil
- 1/2 cup boiling water
- 500 g mince
- 3 slices cheese
- 12 pickle slices
- 1/4 onion finely diced
- 1 1/2 cups finely shredded green cabbage (pretend lettuce)
- 1/2 cup mayo
- 3 tsp tomato sauce
- 3 tsp sweet relish
- squirt of mustard
- 1/2 cup sesame seeds
- Open the yeast sachet and pour the yeast into the cup of warm water. Add a cup of flour and mix thoroughly. Cover the bowl with a cloth. Let the dough rise for an hour in a warm place.
- Dissolve the sugar and oil in 1/2 cup boiling water. Cool until just warm.
- Pour the sugar and oil mixture into the yeast mixture and add 3 1/2 cups flour. Knead the dough until smooth. Put the dough in a warm place and cover with a damp cloth. Let the dough rise for about 2 hours.
- Preheat your oven to 180°C. Set a pan of water on the bottom rack of your oven.
- Season the mince with a little salt and pepper then shape into 12 mini-patties, each about 1 cm thick.
- Brown the patties over medium heat in a fry pan. Leave them a little under-cooked in the centre.
- Cut each cheese slice into quarters and place one of the quarters on top of each patty.
- Toss the shredded cabbage and diced onion with mayo, tomato sauce, relish and a squirt of mustard.
- Cut the dough into 16 equal pieces.
- Roll the first piece out into a circle about 12 cm in diameter.
- Place a patty, then a pickle, then a heaped tsp of cabbage and onion mix in the center of the dough.
- Pinch the dough together at the top, then smooth the dough into a bun.
- Sprinkle it with sesame seeds and place it on a baking tray.
- Repeat until you’ve made 12.
- Bake for 13-15 minutes, until they are golden-brown.
You will have four remaining pieces of dough. Time to get creative – let me know what you decided to stuff yours with. I had a vego drop by the night I made these so I created a mushroom, garlic and onion filling for the remaining four rounds. By all reports they tasted pretty good!
The burger dumplings were something of a Frankenstein’s creation. They tasted OK to eat at the time, but I definitely regretted it later. I guess they were more like a Big Mac than I could ever have imagined!