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.