400 g. ground beef
-150 g. grated cheddar cheese
-1 tbsp. Montreal Firebarns spices
-1 finely chopped French shallot
5 slices bacon, cooked and coarsely chopped
3 tbsp. finely chopped pickles
2 tbsp. Firebarns Ketchup
In a bowl, combine ground beef, shredded cheese, Montreal spices, shallot, bacon, pickles and Ketchup.
Spoon the equivalent of a teaspoon of the mixture into the center of the dumpling dough. Brush the edges of the dumpling with a little water and close in a half-moon shape, making sure that the dumpling is well sealed.
In a frying pan over high heat, add a drizzle of olive oil and stir in the dumplings for about 2 minutes or until the bottoms have started to toast. Pour in a cup of water and cover for about 2 to 3 minutes or until the water has completely evaporated.
Serve with a drizzle of Firebarns Ketchup and sprinkle with crumbled bacon, chopped pickles and sesame seeds.