These cheesy breakfast rice paper dumplings are my new favorite morning snack. If you love breakfast food and crispy dumplings, you’re gonna want to try this!
I filled the rice paper with egg, shredded mozzarella cheese, and oyster mushrooms but you can also use any of your favorite breakfast ingredients. For the mushrooms, I brushed them with a smoky glaze to help give them a slight ‘bacon’ flavor, and it surprisingly turned out to be a great substitute for bacon!!
I’m a ketchup girl, especially for my breakfast sandwiches so I made a very simple dipping sauce using ketchup and my 5-minute Korean Chili Oil recipe. The sauce is completely optional, but I highly recommend giving it a try because it completely levels up the flavors of the dumplings. Just keep in mind that you can also adjust the amount of chili oil to add depending on your spice tolerance because the sauce can get very spicy!
With that said, if you’re looking for a fun, unique, and delicious way to spice up your breakfast, give this recipe a try!
Why you’ll love this recipe
If you’re stumped on ideas on what to cook for breakfast, you can make your morning exciting again by trying these cheesy breakfast dumplings. It contains all of your breakfast staples wrapped into two layers of crispy rice paper to ensure you can get a nice crunch on every bite.
Most of the ingredients required are pantry staples or easily accessible so you can easily make this in as quick as 30 minutes. To make the process faster, you can even rope in your family members or roommates to help you wrap the dumplings and turn them into a fun bonding activity! I promise you’ll be surprised how delicious these turn out!
How do I prepare Cheesy Breakfast Dumplings + Chili Oil Ketchup?
Get your tastebuds ready for an exciting ride because these dumplings are fun to make and eat! It has all the elements of a great breakfast, and it can be easily substituted with your favorite breakfast items. To make this, you can follow the steps below:
Step 1: Prepare the eggs
To start, add the eggs, salt, and pepper to a bowl and whisk until they’re fully combined.
Step 2: Cook the eggs
In a pan (preferably square like a tamagoyaki pan), preheat 1 tablespoon of oil over medium heat. Once it’s hot, add the eggs and spread them around so it covers the entire pan into a thin layer. Allow the eggs to cook for 1 to 2 minutes or until it’s manageable to flip. Then, flip the egg and cook for another 1 minute.
Step 3: Cut the egg
Once the egg is done, transfer it to a cutting board and cut it into a rectangular shape. It should be the same size you want the dumplings to be so they can be wrapped easily. Next, set the eggs aside.
Step 4: Prepare the glaze
For the glaze, combine Dijon mustard, sriracha, Worcestershire sauce, soy sauce, smoked paprika, chipotle powder, sugar, and olive oil in a bowl. Mix together until they’re fully combined.
Step 5: Make the mushrooms and glaze
In a pan, preheat 1 tablespoon of olive oil over medium-high heat. Then, add the oyster mushrooms and cook for 2 to 3 minutes or until they’re nicely seared.
Lower the heat to medium and brush on the mushroom glaze. Quickly stir to combine the glaze with the mushrooms. Let it cook for 30 seconds to 1 minute or until the glaze starts to char. Remove from heat and set aside.
Step 5: Make the dumplings
To prepare the dumplings, fill up a deep plate about halfway with warm water. Soak a sheet of rice paper in the bowl until it’s completely wet. Then, lay it on a cutting board or clean flat surface. For the filling, layer on the egg, mushrooms, and cheese.
To close the dumpling, fold the bottom section of the rice paper over the top. Then, take the top section of the rice paper and fold it over the bottom. If there is excess rice paper, tuck it under so it wraps around completely. Lastly, fold the left and right sides of the rice paper over each other. If I lost you there, you can also watch the video below to see how I did it. 😉
Step 6: Double-wrap the dumpling
Wet a second piece of rice paper and place it on the cutting board. Place the wrapped dumpling seam side down. Then, repeat step 5 above to double-wrap the dumpling.
Once it’s done, set that dumpling aside and repeat the steps to finish making the rest of the dumplings. This recipe should make you about 6 to 7 dumplings.
Step 7: Pan-fry the dumplings
Preheat a pan over medium-low heat and add 4 tablespoons of oil. Once the oil is hot, carefully place the dumplings in the pan. Make sure they have enough space on all sides to prevent them from sticking. These dumplings are super sticky!
Let the dumplings cook for 3 to 4 minutes on each side or until they turn golden brown. Once they’re done, remove them from the heat and transfer them to a plate.
Step 8: Make the dipping sauce
In a small bowl, combine ketchup and chili oil, and mix well together until they’re well combined. Serve the sauce with the dumplings and enjoy!
Cooking tips for these Cheesy Breakfast Dumplings
To make sure you get the best dumplings every time, here are a couple of tips you can keep in mind:
- Double-wrap the dumplings will ensure you can get an even amount of crunchy rice paper on each side. It also prevents the dumpling from ripping apart when pan-frying.
- When frying, make sure to add the dumplings when the oil is hot to prevent them from absorbing the oil. This will cause the dumplings to get greasy and soggy, which is what we don’t want!
Rice paper: The rice paper makes the dumplings slightly chewy yet crispy at the same time, which is my favorite part of these dumplings. If you want to, you can substitute it with pre-made wonton wrappers.
Oyster mushrooms: oyster mushrooms are delicious mushrooms, but you can also use any mushroom of your choice. Some include baby bella, portabella, button, and shiitake.
Mozzarella cheese: Mozzarella cheese adds an ooey-gooey texture to the dumplings and gives them a nice stretch when you bite into them. Mozzarella cheese melts very nicely but you can honestly use any cheese you prefer! Some of my favorites include pepper jack, gouda, and provolone.
Dijon mustard: Dijon mustard adds a sharp tanginess to the mushroom glaze that helps to level out the rest of the flavors of the ingredients. I prefer using the Grey Poupon brand but any brand works! If you’re looking for a substitute for Dijon mustard, your best bet is yellow mustard.
Worcestershire sauce: Worcestershire sauce is a combination of umami, sour, and sweet so it can be a bit difficult to replace. But if you’re really in a pinch, you can add an extra teaspoon of soy sauce to the glaze and adjust it according to taste.
Smoked paprika: For a boost of heat in the glaze, a dash of smoked paprika will do the trick. Smoked paprika can also be substituted with chipotle powder or cayenne pepper.
Chipotle powder: Aside from the heat, chipotle powder also adds a bit of smoky flavor to the mushroom glaze which imitates the flavors of bacon. To substitute chipotle powder, you can just use more smoked paprika!
Olive oil: Olive oil can be substituted with any neutral-tasting oil, like:
Frequently Asked Questions
Can I cook the dumplings in an air fryer?
For a healthier alternative, you can definitely cook the breakfast dumplings in an air fryer! This will reduce the amount of oil used, making it a guilt-free meal. To start, brush the air fryer basket with oil or lightly spray it with cooking oil spray. Then, line the dumplings in one layer and spray the dumplings in cooking oil spray. Air fry at 375°F (190°C) for 8 to 12 minutes or until they’re crispy and golden brown. Don’t forget to turn them halfway through to cook them evenly!
Can I store leftover Cheesy Breakfast Dumplings?
Yes, you can store leftover breakfast dumplings in the fridge, but it’s best to consume them the next day, at the latest. Even if you keep them in an airtight container, they will still lose their crunchiness and turn soggy from the oil. To reheat, place a pan over medium heat and add a touch of oil. Pan fry for 1 to 2 minutes or until warmed all the way through. I don’t recommend reheating in the microwave because the wrapper will get soggy and mushy.
Looking for more easy and delicious breakfast recipes? Check these out below!
- Brown Sugar Butter Toast – sweet, salty, crunchy, buttery – it doesn’t get better than this! All you need is three ingredients and 5 minutes to make this super simple yet indulgent brown sugar butter toast.
- Mango Pineapple Spinach Smoothie – wash down the cheesy breakfast dumplings with this sweet and fruity smoothie. So good and so refreshing!
- Mochi Pancakes – turn ordinary pancakes into fun, chewy ones! If you love the texture of mochi, you’re going to love this recipe!
- Miso Banana Bread – have extra ripe bananas on your counter? Try this delicious banana bread with a secret ingredient… miso!
- Hong Kong French Toast – this delectable and sweet treat is filled with peanut butter and deep-fried to perfection. If you’re looking for INDULGENCE, this is it!
Cheesy Breakfast Dumplings + Chili Oil Ketchup
- 4 eggs
- 1/2 lb oyster mushrooms
- 1 cup mozzarella cheese shredded
- 12 rice paper sheets
- 1/2-1 cup warm water to hydrate rice paper
- 1 tsp salt
- 1/8 tsp ground black pepper
- 6 tbsp oil divided
- 1/2 tbsp Dijon mustard
- 1/2 tsp sriracha
- 1/2 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle powder
- 1 tsp sugar
- 1/2 tsp olive oil
- 3 tbsp ketchup
- 1/2 tbsp chili oil adjust to taste
- To prepare the eggs, combine eggs, salt, and pepper in a bowl. Whisk until fully combined.
- In a pan (preferably square), heat 1 tbsp oil over medium heat. Add the eggs and spread them around so that it covers the entire pan into a thin layer. Cook for 1 to 2 minutes or until it is manageable and can be flipped. Flip and cook for another 1 minute.
- Transfer the egg to a cutting board and cut it into a rectangular shape. It should be the same size as what you want the dumplings to be. Set aside.
Mushroom + Glaze
- To prepare the glaze, combine Dijon mustard, sriracha, Worcestershire sauce, soy sauce, smoked paprika, chipotle powder, sugar, and olive oil to a boil. Mix together until fully combined.
- In a pan, heat 1 tbsp of oil over medium-high heat. Add the oyster mushrooms and cook for 2 to 3 minutes or until nicely seared.
- Lower the heat to medium and add the mushroom glaze. Quickly stir and mix the glaze with the mushrooms. Cook for 30 seconds – 1 minute or until the glaze has slightly charred. Remove from heat and set aside.
- To prepare the dumplings, place the warm water on a deep plate. Wet a sheet of rice paper completely and place it on a cutting board or clean surface. Layer the dumplings with egg, mushrooms, and cheese.
- Fold the bottom section of the rice paper over to the top. Take the top section of the rice paper and fold it over the bottom. If there is excess rice paper, tuck it under so it wraps around completely. Fold the left and right sides of the rice paper over each other.
- Wet a second piece of rice paper. Place the rice paper dumpling seam side down. Repeat the step above to double-wrap the dumpling. This will ensure that both sides of the dumpling have an equal amount of rice paper. Repeat for the rest of the dumplings. This makes about 6 to 7 dumplings.
- Heat a pan on medium-low heat and add 4 tablespoons of oil. The pan should be heated thoroughly before adding the dumplings to avoid greasy and oily dumplings.
- Place the dumplings in the pan and make sure they have enough space on all sides. These dumplings will stick together if they touch. Cook for 3-4 minutes on each side or until golden brown.
- Serve immediately with dipping sauce!
- In a small bowl, combine ketchup and your choice of chili oil. Mix together and serve!
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