BREAKFAST DUMPLINGS RECIPES

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl lined with paper towels to drain some of the grease.
• Beat eggs, salt, and pepper together in a small bowl.
• Spray another large skillet with cooking spray; warm over medium-high heat. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
• Mix sausage, scrambled eggs, and bacon bits together in a large bowl, crumbling any large chunks. Mix in maple syrup.
• Pour water into a small bowl. Wet edges of the dumpling wrappers using your fingers dipped in the water. Place about 1 teaspoon filling into the middle of each wrapper; fold in 1/2 to make dumpling shapes. Press edges to seal and pinch so they won't open while cooking.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until tender, 5 to 7 minutes.

Steps:

• 1. Make the Dumplings: In a medium skillet, melt the butter over medium heat. Crumble the sausage into the pan and saut? until well browned, 5 to 6 minutes. 2. Add the scallions to the pan and saut? until tender, 1 to 2 minutes. 3. Whisk the eggs in a medium bowl and then pour into the pan. Stir constantly to softly scramble the eggs, about 2 minutes. 4. Stir in the cheese and season the filling with salt and pepper. 5. Place a dumpling wrapper on your work surface and then put a rounded tablespoon of pork filling in the center. 6. Wet your index finger with water and then trace the edges of the wrapper. Gently fold the wrapper over to form a pouch and press the edges with your fingertips to crimp them. Repeat with the remaining wrappers and filling. Set the finished dumplings aside. 7. Heat the peanut oil in a large saut? pan. Add the dumplings to the pan and cook, undisturbed, until the bottoms are brown and crisp, 3 to 4 minutes. Add ? cup water to the pan, cover and continue to cook for 3 to 4 minutes more. 8. Make the Sauces: In a small bowl, whisk the ketchup with the Sriracha, rice vinegar and red-pepper flakes to combine. In another small bowl, whisk the mustard with the soy sauce and rice vinegar to combine. 9. Serve the dumplings immediately, with dipping sauces on the side.