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. Heat a small amount of oil over medium high heat and brown dumplings in batches, on both sides until the internal temperature reach 74ºC (165ºF) on a digital thermometer. Remove to paper towel-lined plate and let cool slightly before eating.
Put leftovers away within 2 hours or sooner if they are in a warm location.
You can bake the dumplings and then keep them in an airtight container in the freezer for up to 1 week. Then thaw in the fridge and reheat to an internal temperature of 74ºC (165ºF) to serve them for lunch. Discard uneaten leftovers after they have been reheated.

Ingredients
Mixed vegetables (such as peppers, zucchini or mushrooms)	1/2 cup (125 mL)
Canola oil	1 tsp (5 mL)
Eggs, lightly beaten	4
Salt and pepper	A pinch each
Cheddar cheese, shredded	1/4 cup (60 mL)
Wonton wrappers (about 24)	200 g (1 package)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse vegetables under cool running water, then dice. Heat oil in a small nonstick skillet over medium heat; add vegetables and cook 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 a clean 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.
Spray dumplings with cooking spray and bake in 400°F (200°C) oven for about 8 minutes until the internal temperature reaches 74 ºC (165ºF) on a digital food thermometer. Let cool slightly before eating.