Breakfast Dumplings

2014 Kids Recipe Challenge winning recipe: 1st Place!

Nathan in Caledon loves to mix the filling and adding them to the wonton wrappers. He encourages you to mix up the ingredients with your favourites. And don’t forget to eat them with your fingers!

These can be prepared the night before and baked or fried for a quick breakfast. If mornings are busy, these are easy to eat on the go.

Preparation Time: 10 minutes

Cook Time: 15 minutes

Makes: 24 dumplings

Serving Size: 4 dumplings

Tips

You can also panfry these dumplings. Simply heat a small amount of oil over medium high heat and brown dumplings in batches, on both sides until golden. Remove to paper towel-lined plate and let cool slightly before eating.
You can bake the dumplings and then keep them in an airtight container in the freezer for up to 1 week. Then thaw and warm them up to serve them for lunch.

Ingredients
Canola oil	1 tsp (5 mL)
Diced mixed vegetables (such as peppers, zucchini or mushrooms)	1/2 cup (125 mL)
Eggs, lightly beaten	4
Pinch each salt and pepper
Shredded cheddar cheese	1/4 cup (60 mL)
Wonton wrappers (about 24)	200 g (1 package)

Directions

In a small nonstick skillet, heat oil over medium heat and cook vegetables for about 3 minutes or until softened.
Stir in eggs, salt and pepper and cook, stirring gently for about 3 minutes or until soft large curds set. Remove from heat and stir in cheese; set aside.
Place a few wonton wrappers on work surface and spoon about 1 heaping tsp (5 mL) into centre of each wrapper. Brush the edges of the wrapper with a bit of water and fold over to form a triangle to seal. Place on parchment paper lined baking sheet and continue with remaining ingredients.
Brush the edges of the wrapper with a bit of water and fold over to form a triangle to seal.
Place on parchment paper lined baking sheet and continue with remaining ingredients.
Spray dumplings with cooking spray and bake in 400°F (200°C) oven for about 8 minutes or until golden and bubbly. Let cool slightly before eating.