1/4 cup mayonnaise
2 teaspoons sweet pickle relish
1/2 teaspoon white vinegar
Pinch of salt1 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
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.