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My review
Maple Syrup Breakfast Dumplings
1 made it |
0 reviews
| 1 photos
1
jmido8
"As someone who loves dumplings, I'm always brainstorming crazy dumpling ideas. After eating a sausage and egg sandwich one morning for breakfast, the idea of breakfast dumplings was born!
Enjoy the dumplings by themselves or dip them in maple syrup!"
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Ingredients
50 m servings 67Original recipe yields 50 servings (50 dumplings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- You can alternatively fry the dumplings in a skillet coated with 1 tablespoon oil over medium-high heat until golden, 5 to 7 minutes.
- Overstuffing dumplings is one of the main problems people have with wrapping dumplings. If it's stuffed too full and you can't close it properly, it'll just open up while cooking.