Dumpling “Mac and Cheese” in Creamy Cheese Sauce
We were using up some leftover frozen dumplings one day and made this first ever Dumpling “Mac and Cheese” bake. Wow, these dumplings in creamy cheese sauce was so delicious that our family went wild over it. Use whatever frozen potstickers, gyoza, mandu, or wontons that you want. It’s that easy!
Seriously Easy and Delish Dumplings in Cheese Sauce
Think mac and cheese but without the macaroni pasta. Instead, make your favorite creamy cheese sauce and use frozen dumplings, potstickers or gyoza. We went wild over these and they are actually BETTER than traditional mac and cheese. Why? because you’re eating a delicious stuffed dumpling lathered in creamy cheese sauce. But there’s probably someone that might disagree with us. If you’re a dumpling and cheese lover, then we know you’ll be on our side.
Video: Dumpling Mac and Cheese Recipe
Freshly Grated Cheese will Be Better Than Pre-Shredded
If you can, buy a block of cheese and grate it instead of buying pre-shredded cheese. Pre-shredded cheese has anti-caking agents, which help keep the strands of cheese from clumping together, but interfere with the cheese melting and not give as smooth of a texture.
Dumpling “Mac and Cheese” in Creamy Cheese Sauce
Ingredients
- 4 Tablespoons (56 g) butter (1/2 stick)
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 cups (360 ml) milk
- 1 cup (240 ml) half & half
- 3 cups (340 g) shredded cheddar cheese (about 12 oz.)
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) black pepper
- 15 frozen dumplings
- 1 cup (60 g) panko or breadcrumbs
- 2 Tablespoons (28 g) butter , melted
- Sliced green onions , optional for topping
- Toasted sesame seeds , optional for topping
- Chili crunch , optional for topping
Equipment
Instructions
- Preheat oven to 400°F (200°C).
- Melt the 4 Tablespoons (56g) of butter in pan then add 1/4 cup (30g) of flour. Whisk until flour is evenly mixed.
- Whisk in 1 1/2 cups (360ml) milk and continue whisking to remove flour lumps.
- Whisk in 1 cup (240ml) half & half and heat until mixture starts to slowly boil.
- Immediately reduce heat to low and add 3 cups (340g) cheddar cheese, 1/2 teaspoon (2.5ml) garlic powder, 1/2 teaspoon (2.5ml) salt and 1/2 teaspoon (2.5ml) black pepper.
- Stir until cheese is smooth.
- Pour the cheese sauce into a 4 qt. (3.8 L) baking dish (or 9×13-inch (33x23cm) baking dish).
- Add about 15 frozen dumplings into the cheese sauce (or however many fit in your baking dish) and gently spoon the tops of the dumplings to cover with some cheese sauce.
- Combine the 1 cup (60g) of panko or breadcrumbs with the 2 Tablespoons (28g) of melted butter. Top the dumplings and cheese sauce with the buttered breadcrumbs.
- Cover with foil.
- Bake at 400°F (200°C) for about 30 minutes.
- Remove the foil and bake for another 5-10 minutes or until the sauce is bubbly and dumplings are heated through and tips of dumplings are golden.
- Top with optional green onions, sesame seeds and/or chili crunch. Or If you want, you can add more grated cheese on top.
Video
Nutrition Information per Serving
Can you add macaroni pasta too?
Sure, why not. Just add some cooked macaroni pasta in for ultimate comfort cheesy casserole or bake. We’re pretty confident dumpling or potsticker lovers won’t ever say no to the combo dumpling and “mac and cheese”.
Different Types of Dumplings , Potstickers, Gyoza
Now there’s so many different types of dumplings out there on the market. From Japanese gyoza to Korean Mandu. What’s the difference? Not much, they’re all delicious. The fillings will vary but essentially the classic dumpling or potsticker shape is the most popular. You can use any of these. Some shapes are rounded or more unique Asian style dumpling shapes. Again, they will all work so use whatever you have in the freezer. That’s the beauty of this recipe. We don’t judge dumplings, mandu, potstickers or gyoza. They are all wonderful.
