Soulfull Breakfast Dumplings

Name: SOULFULL BREAKFAST DUMPLINGS
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: Wonton Wrappers, 9 each; Pasture Raised Eggs, 3 each; Sparkle Salt, 1/2 tsp.; Olive Oil, 2 Tbsp.; Roasted Garlic Crema, (see recipe in website), 1 cup; Soulfull Classic Instant Broth Mix, 2 Tbsp.; Water, 1 cup; Baby Spinach Leaves, 2 cups

May 1, 2021 Māla Girl

Do you love having biscuits and gravy for an indulgent breakfast? Or, maybe hollandaise sauce over poached eggs? Then you must give these soulfull breakfast dumplings a try! All of the richness and flavor without the guilt!

We simply soft scrambled some pasture raised eggs (seasoned with Sparkle Salt of course!) and scooped about .75 oz. of eggs in wonton wrappers. A quick pan fry on these, flip them over and let them simmer in an instant Soulfull "gravy" and you are set for deliciousness! We even took it an extra step and tossed in a few cups of baby spinach for a green bonus.

SOULFULL BREAKFAST DUMPLINGS

Rated 5.0 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

10-15 minutes

Get creative with your breakfast! If you're vegan, try swapping out for tofu or even beans and rice for the filling. Our trick to the quick "rich gravy" was that we had leftover roasted garlic crema in our fridge. (you can find the recipe on our website). If you don't have this handy, you can simply mince 1 tsp. of fresh garlic and give it a quick fry with the dumplings. Add in JOI Cashew Butter with a dash of sparkle salt, add in one cup of water along with 2 Tbsp. of Soulfull Classic and that will work just as well:)

Ingredients

Wonton Wrappers, 9 each
Pasture Raised Eggs, 3 each
Sparkle Salt, 1/2 tsp.
Olive Oil, 2 Tbsp.
Roasted Garlic Crema, (see recipe in website), 1 cup
Soulfull Classic Instant Broth Mix, 2 Tbsp.
Water, 1 cup
Baby Spinach Leaves, 2 cups

Directions

Heat small saute pan over medium heat. Add in 1 Tbsp. of olive oil and 3 eggs. Sprinkle those eggs with 1/4 tsp. of sparkle salt. Stir the eggs until just set, but not dry. Remove pan from heat and place it on the counter (with a hot plate underneath of course:))
Place 9 wonton wrappers on a cutting board or clean worksurface. Get a ramekin and fill with water. Dip your fingers in the water and brush the sides of the wrappers with water. (this will help them to seal).
Place .5 -.75 oz. size scoop of scrambled eggs in the center of each wrapper. You can get creative with how you like to fold these, however, i simply brought two corners together and then pressed around the sides to close. You will need to be a little bit gentle with these so that they don't break, however its also wise when sealing to make sure there aren't any air pockets in the dumpling either. It takes a few to get the swing of it, but we promise, they are simple!
Stage them up on a plate or small pan and heat a large saute pan over medium heat.
Add in remaining 2 Tbsp. of olive oil and gently place dumplings flat on the pan. Drizzle a little bit of extra oil if needed and flip them over with tongs. Let them cook for another minute.
Add in baby spinach leaves, remaining 1/4 tsp. of sparkle salt.
Add in 1 cup of roasted garlic crema, 2 Tbsp. soulfull classic mix and 1 cup of water.
Stir with a spatula or whisk until evenly combined. Continue cooking for another minute for it to thicken and voila! A little bit of fresh fruit and bev of your choice and breakfast/brunch is ready!
Enjoy!

Recipe Note

It doesn't hurt to add some roasted potatoes on top either;0)

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