Lazy Dumplings for Breakfast

Name: Lazy Dumplings for Breakfast
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4
Cuisine: Chinese
Ingredients: 30 g black fungus; 1 tsp salt; 2 tsp cornstarch; 2 eggs; 1 stalk coriander leaves; chopped; 2 spring onions; chopped; 100 g ground pork; 20 pcs small size shrimps; clean and devein; 30 pcs dumpling wrappers; 2 tbsp oyster sauce; 1 tbsp light soy sauce; 0.5 tsp dark soy sauce; 1 tbsp scallion oil; 1 tsp sesame oil; 1 tbsp Shaoxing wine; 2 tsp cornstarch

Tham Jessica (@jessieinthekitchen)

5.0

From 2 ratings

Chinese Breakfast Lunch Dinner Meat

These dumplings are delicious, healthier, and easier. You don't have to pleats along the top edge of the wrapper. And you can make it a day in advance, just pop it into the microwave to reheat or steam it.

Prep Time

30min

Cook Time

8min

Total Time

38min

Ingredients

4 Servings

30g
black fungus
1tsp
salt
2tsp
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

2tbsp
oyster sauce
1tbsp
light soy sauce
1/2tsp
dark soy sauce
1tbsp
scallion oil
1tsp
sesame oil
1tbsp
Shaoxing wine
2tsp
cornstarch

How to make Lazy Dumplings for Breakfast

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.
1. Chopped the spring onion and coriander leaves, set aside. Cut the prawns into small pieces.
1. 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.
1. 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.
1. Enlarge the dumplings with the rolling pin a litter bigger and thinner.
1. 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.
1. 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.
1. Serve right away with Chilli oil sauce. Or save in an airtight container after cooling for breakfast the next day.