Maple Syrup Breakfast Dumplings

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl lined with paper towels to drain some of the grease.

Beat eggs, salt, and pepper together in a small bowl.

Spray another large skillet with cooking spray; warm over medium-high heat. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.

Mix sausage, scrambled eggs, and bacon bits together in a large bowl, crumbling any large chunks. Mix in maple syrup.

Pour water into a small bowl. Wet edges of the dumpling wrappers using your fingers dipped in the water. Place about 1 teaspoon filling into the middle of each wrapper; fold in 1/2 to make dumpling shapes. Press edges to seal and pinch so they won't open while cooking.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until tender, 5 to 7 minutes.