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Lazy dumplings for breakfast

 



In our house, when the kids were little, this dumpling was the best breakfast option. Compared to traditional dumplings, this is considerably delicious, healthier, and easier. Having those lazy dumplings made and ready to re-steam for ten minutes as breakfast for kids or adults makes a big difference during the school weekday morning rush. My family will never tire of eating it every day. Family members will occasionally ask to have it made for lunch or perhaps dinner.

The dumpling wrapper is the main ingredient in this delicious treat. I'm using store-bought dumpling wrappers since I want to make this dish as simple as possible. It was purchased from the market. It has a completely different filling than the pan-fried Japanese dumplings called gyoza. It has black fungus and scrambled eggs in it.  Egg gives a simple and nutritious breakfast choice. Black fungus has relatively high protein and fiber.  


One thing good about this lazy dumpling is you don’t have to pleats along the top edge of the wrapper. All you need is to enlarge the wrapper and make it a little bit bigger and thinner which is going to make it easier to fold.

You may serve this dumpling straight away or save it in the refrigerator for breakfast the next day in an airtight container. After removing it from the refrigerator and giving it ten minutes of steaming, your breakfast is ready.

This lazy breakfast is so nutritious and delicious. Adults and children love.

 

INGREDIENTS

30g black fungus

1 tsp salt

2 tsp cornstarch

2 eggs

1 stalk coriander leaves, chopped

2 spring onions, chopped

100g ground pork

20 pcs small size shrimps, clean and devein

30 pcs dumpling wrappers

 

Marinade sauce

2 tbsp oyster sauce

1 tbsp light soy sauce

½ tsp dark soy sauce

1 tbsp scallion oil

1 tsp sesame oil

1 tbsp Shaoxing wine

2 tsp cornstarch

 


METHODS

1. Placed the black fungus into a bowl with water together with salt and cornstarch. Soak it for 30 minutes to let it remove dust and dirt. The black fungus will turn bigger and softer. Chopped into small pieces.

2. Chopped the spring onion and coriander leaves, set aside. Cut the prawns into small pieces.

3. Heat some oil in a non-stick pan over medium heat. Pour in the beaten eggs. Let the eggs set around the edges then gently push the set to one side and let the unset egg run into the pan. Cook until the egg is just cooked through. Break it into small pieces with the spatula. Set it aside.

4. Combine the ground pork, prawns,  black fungus, egg, spring onion and coriander leaves into a mixing bowl. Add in the marinade sauce, stir well until all the ingredients are well combined.

5. Enlarge the dumplings with the rolling pin a litter bigger and thinner.

6. Placed the prepared filling on the middle of the dumpling wrapper. Brush some water on the top half. Fold from the bottom half to the filling and roll up to seal it with the top half. Slightly pressed both sides to avoid filling leak out. Repeat the same until all complete.

7. Pour some water in a deep bottom wok with drizzle some cooking oil. Bring it to a boil. Put the dumpling into the water to let it cook for 2-3 minutes. Remove it from the water.

8. Serve right away with Chilli oil sauce. Or save in an airtight container after cooling for breakfast the next day.

 

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