Lazy Sunday Breakfast Dumplings
The Sunday brunch game is strong in my hometown of Ferndale, Michigan. Every restaurant in town serves brunch until at least 2pm, so if you’re out looking for *lunch*, well, sorry. You’re getting brunch.
Bottomless mimosas and make-your-own bloody mary bars take over the city. Heck, there’s even brunch beer menus.
There’s brioche french toast at every corner. And every establishment is looking to outdo the others with their brunch menu creativity.
A few weeks ago, one of my favorite local places was advertising that their special that weekend would be breakfast pierogi.
I never did get a chance to get there that Sunday and try them, but the idea stuck with me and I knew I wanted to create something similar at home.
I’ll be the first to admit that making and rolling out dough isn’t my favorite thing, so I grabbed a package of wonton wrappers instead (I had them on hand from making shrimp wonton soup earlier in the week). And thus, breakfast pierogi really became breakfast dumplings, but it’s still the same general idea.
I kept the filling classic and simple, using some soft garlic and herb cheese, scrambled eggs, and turkey sausage (you could also use a batch of bacon in the oven).
What’s a dumpling without a dipping sauce (or two)? I stirred up a simple horseradish sour cream, as well as a spiced maple ketchup, to serve with my dumplings.
And with these Lazy Sunday Breakfast Dumplings, the brunch game became strong here in my own home, too.
For the Horseradish Sour Cream:
- 1/2 cup sour cream
- 2 tablespoons horseradish
- Pinch ground black pepper
For the Spiced Maple Ketchup:
- 1/2 cup ketchup
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
For the Dumplings:
- 4 ounces JENNIE-O® All Natural Turkey Sausage
- 4 large eggs, divided
- 2 tablespoons unsalted butter, divided
- 24 (4-1/2-inch square) wonton wrappers
- 4 ounces garlic and fine herbs gournay (Boursin) cheese
- Microgreens or chopped fresh parsley, for serving (optional)
- Make the Horseradish Sour Cream: In small bowl, stir together sour cream, horseradish and pepper. Cover and refrigerate up to 2 days before serving.
- Make the Spiced Maple Syrup: In small bowl, stir together ketchup, syrup and cinnamon. Cover and refrigerate up to 3 days before serving.
- Make the Dumplings: In small nonstick skillet, cook sausage over medium heat 6 to 8 minutes or until cooked through, using back of spoon to break up sausage as it cooks. Transfer sausage to small bowl. Wipe out skillet and return to burner over medium-low heat.
- Crack 3 eggs into medium bowl and whisk until smooth. Melt 1 tablespoon butter in skillet; add beaten eggs. Cook 2 to 3 minutes or until eggs reach soft scrambled consistency, stirring constantly with rubber spatula. Transfer eggs to separate small bowl.
- Crack remaining egg into separate small bowl. Add 2 teaspoons water; whisk until smooth. Use 4-inch round cookie cutter to cut wonton wrappers into circles. Keep wrappers covered with a damp towel to prevent them from drying out.
- Working with 6 wonton wrappers at a time, spread center of each wrapper with scant teaspoon of cheese. Top cheese with teaspoon each of sausage and eggs. Brush half of wrapper edge with beaten egg. Fold wrapper in half over filling, pressing out any air pockets. Gently seal edges with tines of fork. Repeat process with remaining wrappers and fillings.
- In large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. In batches if necessary, add dumplings and cook 4 to 5 minutes or until golden brown, turning frequently.
- Serve dumplings garnished with microgreens, if desired, and with Horseradish Sour Cream and Spiced Maple Ketchup.
Home Chef Tip: Make it a true Lazy Sunday by preparing these dumplings the day before. Prepare recipe through Step 6. Place dumplings on large plate or rimmed baking pan and cover tightly with plastic wrap. Refrigerate until ready to serve, then proceed with Steps 7 and 8.