- 1/4 cup mayonnaise
- 2 teaspoons sweet pickle relish
- 1/2 teaspoon white vinegar
- Pinch of salt 1 tablespoons french dressing
- 1/2 tablespoon finely minced white onion
- 1/2 teaspoon sugar
- 1 lb ground beef
- 1/4 cup dill pickle, finely chopped
- 1/4 cup raw onion, finely chopped
- Salt and pepper
- 12 squares of Processed Cheese
- Gyoza wrappers
- Combine all the Mac sauce ingredients into a bowl and set aside. This sauce is better the longer you let it hang out so I like to leave it in the fridge for an hour.
- Place the ground beef in a medium sized bowl and to it add the dill pickle, raw onion, salt & pepper and a few tablespoons of the Mac sauce. Stir the ingredients until well incorporated.
- Rip up the squares of processed cheese and place one smaller square into the center of one of your gyoza wrappers.
- Spoon 1 1/2 teaspoons filling into center, then moisten around edge with wet finger. Fold over to form open half-moon shape. To seal, using thumb and forefinger of one hand, form tiny pleats along edge of wrapper, pressing pleats against border to enclose filling. Repeat with remaining dumplings.
- In a heated pan drizzle oil and arrange pot stickers in tight circular pattern standing up in oil. Cook, uncovered, until bottoms are pale golden, 2 minutes. Add 1/2 cup water, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6-8 minutes.