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Sausage-and-Egg Breakfast Dumplings
Sausage-and-Egg Breakfast Dumplings PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

We’ve said it before and we’ll say it again: Everything is better in dumpling form. So make breakfast extra special and whip up a batch of these sausage-and-egg breakfast dumplings. Tangy dipping sauces and chopsticks required.

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Makes 25 dumplings
Start to Finish: 1 hour



2 tablespoons unsalted butter

2 sausage links, casings removed

1 bunch scallions, thinly sliced

3 eggs

¾ cup shredded cheddar cheese

Salt and freshly ground black pepper

25 store-bought dumpling wrappers

2 tablespoons peanut oil 

Spicy Dipping Sauce

¼ cup ketchup

2 tablespoons Sriracha, or more to taste

2 tablespoons rice vinegar

½ teaspoon red-pepper flakes

Mustard Dipping Sauce

¼ cup spicy brown mustard

2 tablespoons soy sauce

2 tablespoons rice vinegar


1. Make the dumpling filling: In a medium skillet, melt the butter over medium heat. Crumble the sausage into the pan and sauté until well browned, 5 to 6 minutes.

2. Add the scallions to the pan and sauté until tender, 1 to 2 minutes.

3. Whisk the eggs in a medium bowl and then pour into the pan. Stir constantly to softly scramble the eggs, about 2 minutes.

4. Stir in the cheese and season the filling with salt and pepper.

5. Assemble the dumplings: Place a dumpling wrapper on your work surface and then put a rounded tablespoon of pork filling in the center.

6. Wet your index finger with water and then trace the edges of the wrapper. Gently fold the wrapper over to form a pouch and press the edges with your fingertips to crimp them. Repeat with the remaining wrappers and filling. Set the finished dumplings aside.

7. Cook the dumplings: Heat the peanut oil in a large sauté pan. Add the dumplings to the pan and cook, undisturbed, until the bottoms are brown and crisp, 3 to 4 minutes. Add ½ cup water to the pan, cover and continue to cook for 3 to 4 minutes more.

8. Make the Sauces: In a small bowl, whisk the ketchup with the Sriracha, rice vinegar and red-pepper flakes to combine. In another small bowl, whisk the mustard with the soy sauce and rice vinegar to combine.

9. Serve the dumplings immediately, with dipping sauces on the side.

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