Egg and Sausage Dumplings

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.