Home Recipes Breakfasts Egg and Sausage Dumplings Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Egg and Sausage Dumplings Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 10 min Cooking 25 min Refrigeration 0 min Freezing 0 min 6 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Breakfasts Like it? Share it! Egg and Sausage Dumplings Breakfast Dumplings 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! SIMPLY DELICIOUS: Looking for a vegan dumpling recipe? Here’s the best one! Like it? Share it! Bonà savoir How to fold homemade dumplings For different folding techniques, watch a tutorial! There are many YouTube videos on the topic. Ingredients Switch to cook mode Metric Imperial Egg and sausage dumplings Pork sausages - 2 2 To discover! Cauliflower, finely chopped - 1 cup 250 mL To discover! French shallot, finely chopped - 1 1 To discover! Fresh cilantro, chopped - 2 tablespoons 30 mL To discover! Large eggs - 3 3 To discover! Salt and pepper - To taste To taste To discover! Cheddar cheese, grated - ½ cup 125 mL To discover! Square or round dumpling wrappers - 60 60 To discover! Water - ¼ cup 60 mL To discover! Chinese cabbage leaves - To taste To taste To discover! Peanut oil (optional) - 1 To taste 15 To taste To discover! Butter (optional) - 1 teaspoon 5 mL To discover! Homemade dumpling sauce Honey - 1 tablespoon 15 mL To discover! Peanut oil - 1 tablespoon 15 mL To discover! Sesame oil - 1 teaspoon 5 mL To discover! Rice vinegar - 1 teaspoon 5 mL To discover! Ginger, grated - 1 teaspoon 5 mL To discover! Garlic clove - 1 1 To discover! Salt and pepper - To taste To taste To discover! Preparation Switch to cook mode Homemade dumplings Step 1 In a non-stick skillet, over medium heat, cook the sausage meat for 2 minutes, breaking it up with a wooden spoon. Step 2 Add the cauliflower and cook 5 more minutes. Step 3 Add the French shallot and cilantro, cook 2 more minutes. Step 4 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. Step 5 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. Step 6 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. Step 7 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. Step 8 In a small bowl, mix all the sauce ingredients and serve with the dumplings. Like it? Share it!
