These breakfast wontons would be epic for a hangover-curing brunch; the only problem is, the oil tends to splatter. So be careful, or make last night’s DD do the cooking after you do the assembly. Make the full recipe if the gang’s still together, or make just a few and save your extra egg mix for tomorrow.
You can really put whatever you want in the wontons, so if bacon isn’t your thing feel free to change it up. Just be sure to chop your ingredients up nice and fine, so you can easily seal up the wontons.
Bacon Egg and Cheese Wontons
- Prep Time:20 minutes
- Cook Time:5 minutes
- Total Time:25 minutes
- 3 Eggs, scrambled
- 4 Slices of bacon, finely chopped
- 3 tablespoon Shredded cheddar cheese
- 20 Wonton wrappers
- 2 tablespoon Oil
Mix the eggs, bacon, and cheese in a bowl.
Place a small spoonful of the mix in the center of a wonton wrapper.
Dip your finger in a small bowl of water, and trace the edges of the wonton. Fold up the bottom and seal, to form a triangle.
Using a little more water, fold in the sides to fully close the dumpling.
Sear dumplings in oil on medium heat for about 2 minutes, until golden. Carefully add 2 Tablespoons of water and put a lid on the pan. The remaining oil WILL splatter, so be careful! After 2 minutes of steaming, remove the lid and wait for any remaining water to evaporate.
Serve immediately with ketchup.
#SpoonTip: Stir in some Sriracha with your ketchup if you like it hot.