Lazy Sunday Breakfast Dumplings
Make brunch fun again with these sausage, egg and cheese wontons served with two easy dipping sauces.
Ingredients
For the Horseradish Sour Cream:
- ½ cup sour cream
- 2 tablespoons horseradish
- Pinch ground black pepper
For the Spiced Maple Ketchup:
- ½ cup ketchup
- 1 tablespoon maple syrup
- ¼ 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)
Instructions
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.
Notes
- 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.
Serving: 6dumplings, Calories: 463kcal, Carbohydrates: 42g, Protein: 18g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 239mg, Sodium: 933mg, Potassium: 324mg, Fiber: 1g, Sugar: 12g, Vitamin A: 1043IU, Vitamin C: 4mg, Calcium: 131mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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