Breakfast Dumplings

Dumplings take so long to make. So long..

So, I promised myself I would not make them again unless I could not resist.

Enter, leftover breakfast sausage. Add cheese and scrambled eggs. And serve with a hot sauce laced dipping sauce.

Oh my. Feed you for days..


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  • 1/2 cup leftover spicy breakfast sausage, cooked and broken up
  • 1/2 cup leftover black beans, cooked
  • 1 cup cheddar cheese, shredded
  • 3 scallions, diced
  • 3 eggs, scrambled
  • everything bagel salt (or just normal seasonings..)
  • wonton wrappers
  • splash of olive oil
  • 1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1 /2 tsp hot sauce (Frank’s is the best)
  • 1 garlic clove, diced

You can pile on a bit of sausage, beans, scallions, egg, and cheese to the center of each wonton wrapper and sprinkle on a bit of everything bagel salt. Or you can mix together the eggs, beans, cheese, scallions, eggs, and bagel salt, and add a tiny spoonful to the center of each wonton. Wet the four sides, then pull up opposite corners and seal all the sides up.

In a hot pan, heat up the oil and then add the wontons. Cook up for 5-10 minutes until browned, then add 1/2 cup water, cover, and steam for 5-10 minutes or until cooked through. Uncover and cook off any leftover water.

Eat then with a dipping sauce by combining soy sauce, vinegar, garlic, and hot sauce..

I think we made about 40 of them with these leftovers.

You can eat them all or you can freeze half of them before cooking. Then you can eat them later in life.

Like a special freezer treat without all the work..

March 1, 2015 Comments (2) Eggs, Favorites, Meat, Sauces, Small Plates & Snacks

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2 Responses to Breakfast Dumplings

  1. […] This is one with those frozen pesto cubes, chicken stock, and some dumplings made with leftover breakfast sausage and the last of the wonton wrappers. […]

  2. […] leftover wontons friend in leftover chicken grease make a great substitution for tortillas when you are snowed in […]

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