Scrambled Egg Dumplings

Ingredients

3 tbsp / 45 ml

vegetable oil, divided (approx.)

1 cup / 250 ml

finely chopped mushrooms

1/2 cup / 125 ml

grated carrot

1/4 tsp / 1 ml

each salt and pepper

5

Naturegg Omega 3 Brown large eggs

1 tbsp / 15 ml

soy sauce

1 tsp / 5 ml

each grated ginger and garlic

1 tsp / 5 ml

toasted sesame oil

2 tbsp / 30 ml

chopped fresh chives

30

dumpling wrappers (approx. 1/2 of a 454 g package, see tip*)

Soy sauce or dipping sauce (see tip** below)

Directions

1. Heat 1 tbsp (15 ml) vegetable oil in a large nonstick skillet. Add mushrooms, carrot, salt and pepper; sauté for 3 to 4 minutes or until softened.

2. Whisk eggs with soy sauce, ginger, garlic and sesame oil. Add to pan and cook until softly scrambled. Transfer to a bowl wipe the pan clean.

3. Cool egg mixture to room temperature; mix in the chives. Scoop 1 tbsp/15 mL egg mixture and place in the center of a dumpling wrapper. Dip finger into water and wet the edges of the wrapper. Fold into a half-moon, pressing out any air bubbles and seal by pleating or pinching the edges. Place on a parchment paper-lined tray or baking sheet.

4. To cook: Heat 1 tbsp (15 ml) vegetable oil in the large nonstick skillet over medium heat. Add about half of the dumplings or a single layer; cook without turning for 2 to 3 minutes or until bottom is crisp and golden. Add 1/2 cup (125 ml) water; cover and cook for 6 minutes or dumplings are cooked and the liquid has evaporated. Repeat with remaining dumplings and oil. Serve dumplings warm with your choice of dipping sauce.

Tips

1. *Dumpling wrappers are round and a little thicker than ‘wonton’ wrappers. They can be found in the refrigerator or freezer sections of many supermarkets and at any Asian supermarket.

2. Make a double batch and have a dumpling stuffing party! Dumplings can be covered tightly with plastic wrap and refrigerated for up to 1 day. To store uncooked dumplings longer, spread in a single layer on a parchment paper-lined baking sheet. Once frozen, dumplings can be transferred to a resealable freezer bag and stored in your freezer for up to 2 months. Cook dumplings from frozen as per recipe directions, adding 1 to 2 minutes to the pan-steaming time (as needed).

3. **Dipping Sauce: Whisk 1/4 cup (60 mL) soy sauce with 2 tbsp (30 mL) rice vinegar and 1 tsp (5 mL) each toasted sesame oil, grated ginger and granulated sugar. For added heat, mix in sriracha or hot pepper flakes to taste.