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.
Ingredients
- 30gblack fungus
- 1tspsalt
- 2tspcornstarch
- 2eggs
- 1stalk coriander leaves
- chopped
- 2spring onions
- chopped
- 100gground pork
- 20pcs small size shrimps
- clean and devein
- 30pcs dumpling wrappers
Marinade sauce
- 2tbspoyster sauce
- 1tbsplight soy sauce
- 1/2tspdark soy sauce
- 1tbspscallion oil
- 1tspsesame oil
- 1tbspShaoxing wine
- 2tspcornstarch
Nutrition (per serving)
Calories
138.0kcal (6.9%)
Protein
9.5g (19%)
Carbs
9.0g (3.27%)
Sugars
1.0g (2%)
Healthy Fat
5.0g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Lazy Dumplings for Breakfast
- 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.
- Chopped the spring onion and coriander leaves, set aside. Cut the prawns into small pieces.
- 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.
- 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.
- Enlarge the dumplings with the rolling pin a litter bigger and thinner.
- 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.
- 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.
- Serve right away with Chilli oil sauce. Or save in an airtight container after cooling for breakfast the next day.
Nutrition (per serving)
Nutrition (per serving)
Calories
138.0kcal (6.9%)
Protein
9.5g (19%)
Carbs
9.0g (3.27%)
Sugars
1.0g (2%)
Healthy Fat
5.0g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
FAQS
How can I make Lazy Dumplings for Breakfast in advance?
You can prepare Lazy Dumplings a day in advance. Once you have assembled the dumplings, store them in an airtight container in the refrigerator. When you're ready to eat, simply reheat them in the microwave or steam them for a few minutes until heated through.
What are some dietary substitutions for Lazy Dumplings?
If you're looking for dietary substitutions, you can use ground turkey or chicken instead of ground pork for a leaner option. For a vegetarian version, replace the meat with finely chopped mushrooms or tofu. Additionally, you can use gluten-free dumpling wrappers if you're avoiding gluten.
How do I store leftover Lazy Dumplings properly?
To store leftover Lazy Dumplings, allow them to cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 2 days. For longer storage, consider freezing them; just make sure to separate layers with parchment paper to prevent sticking.
What sauces pair well with Lazy Dumplings for Breakfast?
Lazy Dumplings are delicious when served with chili oil sauce, but you can also pair them with soy sauce, vinegar, or a homemade dipping sauce made from soy sauce, sesame oil, and minced garlic for added flavor.
What is the cooking process for Lazy Dumplings?
To cook Lazy Dumplings, first boil water in a deep-bottom wok and add a drizzle of cooking oil. Once boiling, add the dumplings and cook for 2-3 minutes until they float to the surface and are cooked through. Serve them immediately for the best taste!
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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