Dumpling parties are becoming increasingly popular, and that’s excellent news! Why not bring your loved ones together to make these small wonders? Ready, set, go! Make homemade egg and sausage breakfast dumplings!
Simply make the filling in advance (it can even be made the day before, since it’s better to use when cold), then put the bowl in the middle of the table along with the wrappers, a small bowl of water, and a large baking sheet (to place the dumplings on before cooking). We love Asian flavours for breakfast!
Cauliflower, finely chopped
French shallot, finely chopped
Fresh cilantro, chopped
Salt and pepper
Cheddar cheese, grated
Square or round dumpling wrappers
Chinese cabbage leaves
Peanut oil (optional)
In a non-stick skillet, over medium heat, cook the sausage meat for 2 minutes, breaking it up with a wooden spoon.
Add the cauliflower and cook 5 more minutes.
Add the French shallot and cilantro, cook 2 more minutes.
In a bowl, beat the eggs using a fork. Season with salt and pepper. Pour into a pan and stir to scramble the eggs. Then, add the cheese, mix well, and set aside.
Moisten the edges of a dumpling wrapper with water. Put about 15 ml (1 tablespoon) of filling in the center of the dough. Then, fold the dumpling in half as to form a half-moon shape. Pinch the edges firmly and make 5 to 6 folds. Repeat for each dumpling.
Line a bamboo steamer with Chinese cabbage leaves (or parchment paper perforated in 5 different spots). Place half the dumplings in the steamer (they should not touch each other). Place it in a wok with a little bit of water and steam the dumplings for 10 to 12 minutes. Repeat with the other dumplings.
If desired, baste a non-stick skillet with peanut oil and butter. Then, once the dumplings are steamed, fry them for 1 minute on each side.
In a small bowl, mix all the sauce ingredients and serve with the dumplings.
For different folding techniques, watch a tutorial! There are many YouTube videos on the topic.
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