bacon and egg dumplings

I just love making dumplings, i find it so therapeutic to fold and crimp the little bundles of yumminess. I made these twice for this recipe the first time just filled with a mix of veggies and the second time with bacon and egg. I loved the bacon and egg ones so I just had to share the recipe with you. I know bacon and egg dumplings may sound a little weird but stick with me, I fried off some leeks, bacon, mushrooms, wild garlic, chives and ginger and then added two eggs whisked and mixed it as it cooked and added some sesame seeds, soy sauce and a bit of hoisin sauce and I have to say it was really yummy. I steamed some and cooked some in the pan like pot stickers and tossed them in a little soy sauce when they where cooked and ate about 6 in one go (for research purposes obviously lol).  I chopped everything and put it in the food processor and pulsed it a few times so everything was evenly chopped. I got the ceramic steamer from uncommongoods. its made in japan and is so beautiful.

I was so desperate to try and photograph the steam coming out of the pot that I roped my poor partner into help me, I have to say it was not as easy to do as I originally thought it would be. lets just say he was getting a bit fed up with me in the end (after re heating the water in the pot several times), after a billions photos later we settled for the few decent shots we got.

dough recipe

  • 150g strong white flour
  • 80ml boiling water
  • pinch of salt

filling

  • 1/4 leek chopped
  • 2 large mushrooms
  • 4 rashes of bacon
  • 2 eggs
  • 1 spring onion finely chopped
  • 1 inch piece of ginger grated
  • 3 tbsp. soy sauce
  • 3 leaves of wild garlic or small glove of garlic
  • small bunch of chives chopped tbsp.
  • 2 tbsp. hoisin sauce
  • 2 tsp sesame seeds
  • pepper
  • sesame oil

to make the dough mix the flour, salt and water together and mix, then knead into a ball and cover and leave to rest and cool. to make filling chop the mushrooms and leeks and spring onion, then cut up the bacon and chives and wild garlic then pulse in a food processor a few times so it is evenly chopped. put some sesame oil in a pan and add the mixture and add the ginger, soy sauce and hoisin then mix the eggs and pour into the pan and stir together constantly until cooked then add the sesame seeds. remove from heat and put filling in a bowl to cool. flour the work top and cut of a small piece of dough and roll out as thinly as you can then cut out circles with a cookie cutter, add a spoonful of the mixture into the centre and fold the dough and pinch seams together. see my video here

to steam them place them in the steamer and cook for 10 minutes, or to cook in the pan add a little sesame oil and place the dumplings in the pan and cook until the bottoms start to turn golden then add 1/4 cup of water and put on the lid and cook for 3 to 4 minutes until the water has evaporated. toss in soy sauce and enjoy while warm.

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4 Comments

  • Maria

    April 17, 2017 at 6:20 pm

    Dumplings are my weakness!!! These look absolutely fabulous! YUM! I love leeks and ginger together. I am jealous of everyone who has wild garlic readily available. I love the flavor, but its so challenging to find in Seattle!

    Reply
  • Dalila G.

    April 23, 2017 at 2:25 pm

    Hi Aimee,
    I happened across your blog by accident and boy am I the LUCKY one!!
    I was looking for new recipes using zucchini.
    I found your recipe for Cheese and Zucchini Buttermilk Scones, YAY!!
    I started looking around your blog, it’s great!
    The pictures of your recipes are soooo beautiful, you sure do a bang up job, keep at it.
    Your recipes are definitely worth a try, they look delicious!
    I plan on making these yummy looking dumplings soon, LOVE me some dumplings.
    I really like your steamer, I have never seen one quite like it.
    Crossing my fingers for luck on my dumpling making! LOL!
    Thank you Aimee!
    Pinned!

    Reply

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