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Scallion Scrambled Eggs in Dumpling Cups

by Livestrong_Recipes  |  Sep 7, 2016

Scallion Scrambled Eggs in Dumpling Cups
  1. PREP
  2. 10 m
  • COOK
  • 18 m
  • TOTAL
  • 28 m

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.

INGREDIENTS

SERVES 2

  • 12 wrappers Wanton Wrapper
  • 5 Free Range Large Eggs
  • 1/8 tsp Sea Salt
  • 1 Peppers, hot chili, red, raw
  • 2 medium scallions
  • 2 tsp Grapeseed Oil
  • 1 1/2 tbsp Black Roasted Sesame Seed
  • 1 tbsp Tamari Soy Sauce

DIRECTIONS

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.
10 PC: Jackie Newgent