[vc_row][vc_column width=”1/1″][vc_column_text]We came across an interesting article, written by Alison Spiegel on the Huffington Post website (click HERE to see the original article), talking about breakfast dumplings made in New York City, particularly those made at Mimi Cheng’s Dumplings, which opened in July 2014 in the East Village.  We got very intrigued by the concept – a simple & elegant up date of breakfast/brunch.  Although the chef will never EVER share the recipe, we took it upon ourselves to come up with versions of breakfast potstickers which are fun & delicious.
Here’s our step by step, how-to-method for making breakfast dumplings, mimicking some of our favorite brunch recipes.[/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]

Preparation

[/vc_column_text][vc_column_text]Here’s what you’ll need:

  • 1 scrambled egg batch (see below for suggestions)
  • 35 to 40 wontons
  • Water to seal wontons, and a pastry brush
  • If you have one, use a dumpling former
  • 1 cup of chicken stock or water to cook dumplings

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1.  To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush  the edges of the wrapper lightly with water.
 
2.  Place 1/2 rounded teaspoon of the egg mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a well oiled sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
 
3.  Heat a saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven.
 
4.  Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately, using your favorite sauce.

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Recipes

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Scrambled Eggs with Spinach and Parmesan Cheese
Author: Mr. Serious Foodie
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 3 large eggs
  • Sea salt
  • Freshly ground black pepper
  • 1 teaspoon olive oil
  • 1 medium shallot, diced
  • 3 cups baby spinach
  • 1-2 tablespoons grated Parmesan
  • Crushed red pepper flakes
Instructions
  1. Whisk eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside.
  2. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add the shallots, and saute for 1 minute
  3. Add 3 cups baby spinach, sprinkle with salt, and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.

We like to serve a roasted red pepper sauce with our dumplings filled with this egg mixture (see the featured image).  Take a look at this wonderful sauce on BBCGoodFood.com.
 

Huevos Rancheros Style Eggs
Author: Mr. Serious Foodie
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 3 large eggs
  • Sea salt
  • Onion, minced — 1/4
  • Garlic, minced — 1-2 cloves
  • 1 to 2 Serrano or jalapeno peppers, minced
  • Tomatoes, chopped — 1 cup
  • Salt and pepper — to taste
  • 1 to 2 tablespoons cilantro, chopped.
  • Optional: shredded beef or pork
  • 1/4 cup grated Mexican cheese, or cheddar cheese
Instructions
  1. Whisk eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside.
  2. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add the onions and peppers, and saute for 2 to 3 minutes. Add the garlic, and saute for 1 minutes.
  3. Add the tomatoes, then sprinkle with salt, and cook, about 1 minute. Add eggs and cilantro (optional: add shredded beef or pork). Cook, stirring occasionally, until just set, about 1 minute. Stir in the cheese.

 

Serve these huevos rancheros dumplings with some of your favorite salsa handy, either red or green (we prefer the tomatillo based salsa for this recipe).[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][/vc_column][/vc_row]

Greek Style Eggs
Author: Mr. Serious Foodie
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 3 large eggs
  • Sea salt
  • Onion, minced — 1/4
  • Garlic, minced — 1-2 cloves
  • 1/2 cup tomatoes, chopped
  • 1/4 cup chopped black olives
  • Salt and pepper — to taste
  • 1 to 2 tablespoons mint, chopped.
  • 1/4 cup crumbled feta cheese
Instructions
  1. Whisk eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside.
  2. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add the onions , and saute for 2 to 3 minutes. Add the garlic, and saute for 1 minutes.
  3. Add the tomatoes, then sprinkle with salt, and cook, about 1 minute. Add eggs and the mint; cook, stirring occasionally, until just set, about 1 minute. Stir in the olives and cheese.

These Greek egg dumplings can be simply served with a vinaigrette, or  a freshly made tzakziki sauce (click HERE for a nice, simple recipe).[vc_row][vc_column width=”1/1″][vc_column_text css=”.vc_custom_1425220502874{background-color: rgba(181,181,181,0.81) !important;*background-color: rgb(181,181,181) !important;}”]

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