Bacon, Egg & Sausage Breakfast Dumplings
Soft egg-and-sausage-filled dumplings make a tasty breakfast nosh. This perogy-like dough could enclose any number of ingredients—to make vegetarian dumplings, sauté peppers, mushrooms or other veggies to use in place of the sausage, and omit the bacon.
2 cups all-purpose flour, plus extra for kneading 1⁄4 tsp salt 1 large egg 2 tbsp canola or other vegetable oil ½ cup very hot water
4 to 6 pork breakfast sausages or 2 large Italian or chorizo sausages 2 large eggs 2 tbsp milk or cream 2 green onions, chopped Salt and pepper, to taste
4 to 6 bacon slices, chopped Canola or other vegetable oil, for cooking
1. To make dough, stir together flour and salt in a large bowl. In a small bowl, stir together egg and oil. Add to flour mixture and stir until crumbly and well incorporated; add hot water and stir until dough comes together. On a lightly floured surface, knead dough until smooth and elastic. Cover with a tea towel and let rest for at least 20 minutes.
2. To make filling, squeeze sausages out of their casings into a skillet set over medium-high heat and cook, breaking up the meat with a spoon, until no longer pink. Transfer to a plate or bowl and set aside. In a small bowl, whisk together eggs, milk, green onions and salt and pepper to taste. Pour into skillet and cook, stirring with a heatproof spatula, until eggs are set. Transfer to the plate with the sausage.
3. Cut dough into a few pieces and roll each into an inch-thick rope. Cut off inch-long pieces and roll into circles that are about ¼ -inch thick. Fill each circle with a small amount of sausage and egg, fold over to enclose and pinch around edge to seal. Place seam side up, like a potsticker, as you fill the rest.
4. To cook your dumplings, set a large, heavy skillet over medium-high heat, add bacon (if using) and a drizzle of oil and cook until bacon is crisp. Bring a medium pot of water to a boil, lower dumplings in and cook for 3 to 4 minutes; they’ll float faster than perogies but will need a few minutes to cook the dough through. Remove from water with a slotted spoon and transfer to the hot pan, browning quickly in the bacon drippings. Serve warm. Makes about 2 dozen dumplings.
DOUGHS AND DON’TS Avoid the Re-roll Cutting and re-rolling the dough can make your finished dumplings tough. To eliminate scraps, roll the dough into logs, cut the log into pieces and then roll each piece.