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Scallion Scrambled Eggs in Dumpling Cups

Scallion Scrambled Eggs in Dumpling Cups
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Prep Time: 10 min Serves: 2
Cooking Time: 18 min Yield: 12 wonton cups
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Dumpling wrappers make the loveliest little cups, kind of like tiny, fluted pastry crusts. The secret to this nonstandard use of dumpling wrappers is using a standard muffin tray upside down. Each bite of these cups is a flavor bomb of umami.



1. Preheat oven to 350°F.
2. Spritz both sides of the dumpling wrappers with cooking spray.
3. Form dumpling wrappers over the 12 cups of an upside-down regular muffin tray to form flat cups with wavy (fluted) rims.
4. Bake until golden brown and crisp, about 12 minutes. Transfer dumpling cups to a cooling rack. (Note: This can be done in advance; store in sealed container.)
5. In a large bowl, whisk together the eggs and salt. Set aside.
6. Extra thinly slice the red hot pepper. Set aside. (Note: Wear culinary gloves, if desired.)
7. Heat oil in a large stick-resistant skillet over medium. Add scallions and sauté until softened, about 3 minutes.
8. Add eggs and cook while folding gently only as needed until eggs are no longer runny, about 2 to 2 1/2 minutes. (Note: Do not vigorously scramble eggs for best results.)
9. Transfer scrambled eggs among the crisp dumpling cups. Sprinkle with sesame seeds, garnish with hot pepper, and serve immediately with tamari soy sauce on the side.

PC: Jackie Newgent


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