Bacon, Egg and Sausage Breakfast Dumplings

Soft egg-and-sausage-filled dumplings make a tasty breakfast nosh. This perogy-like dough could enclose any number of ingredients—to make vegetarian dumplings, sauté peppers, mushrooms or other veggies to use in place of the sausage, and omit the bacon.

  • By Julie Van Rosendaal
  • October 24, 2017
Image Author: Tracey Kusiewicz
  • Yield: Makes about 2 dozen dumplings.

Ingredients

Dough

2 cups all-purpose flour, plus extra for kneading

¼ tsp salt

1 large egg

2 tbsp canola or other vegetable oil

½ cup very hot water


Filling

4 to 6 pork breakfast sausages or 2 large Italian or chorizo sausages

2 large eggs

2 tbsp milk or cream

2 green onions, chopped

Salt and pepper, to taste

4 to 6 bacon slices, chopped

Canola or other vegetable oil, for cooking

Preparation

1. To make dough, stir together flour and salt in a large bowl. In a small bowl, stir together egg and oil. Add to flour mixture and stir until crumbly and well incorporated; add hot water and stir until dough comes together. On a lightly floured surface, knead dough until smooth and elastic. Cover with a tea towel and let rest for at least 20 minutes.

2. To make filling, squeeze sausages out of their casings into a skillet set over medium-high heat and cook, breaking up the meat with a spoon, until no longer pink. Transfer to a plate or bowl and set aside. In a small bowl, whisk together eggs, milk, green onions and salt and pepper to taste. Pour into skillet and cook, stirring with a heatproof spatula, until eggs are set. Transfer to the plate with the sausage.

3. Cut dough into a few pieces and roll each into an inch-thick rope. Cut off inch-long pieces and roll into circles that are about ¼-inch thick. Fill each circle with a small amount of sausage and egg, fold over to enclose and pinch around edge to seal. Place seam side up, like a potsticker, as you fill the rest.

4. To cook your dumplings, set a large, heavy skillet over medium-high heat, add bacon (if using) and a drizzle of oil and cook until bacon is crisp. Bring a medium pot of water to a boil, lower dumplings in and cook for 3 to 4 minutes; they’ll float faster than perogies but will need a few minutes to cook the dough through. Remove from water with a slotted spoon and transfer to the hot pan, browning quickly in the bacon drippings. Serve warm.

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