Cheesy Breakfast Dumplings + Chili Oil Ketchup
If you love breakfast food and crispy dumplings, you’re gonna love these cheesy breakfast dumplings!
Ingredients
- 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
Mushroom Glaze
- 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
Dipping Sauce
- 3 tbsp ketchup
- 1/2 tbsp chili oil adjust to taste
Instructions
Eggs
- 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.
Dumplings
- 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!
Dipping Sauce
- In a small bowl, combine ketchup and your choice of chili oil. Mix together and serve!