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Sausage Breakfast Dumplings

  • Author: Aubrey Johansen
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 30 dumplings, roughly 1x


  • 5 5 Jones All Natural Pork Sausages, Seared
  • 4 eggs scrambled, with 2 tablespoons set aside
  • 2 T water
  • 1/3 cup shredded cheese
  • 2 T jalapeno, chopped
  • 2 T cilantro, chopped
  • 1 T cooking oil
  • Fresh Dumpling Wrappers find them at your local Asian Market, or in the produce section of most stores near the tofu

Dipping Sauce

  • 3 T Mayo, or Greek Yogurt
  • 2 T water
  • 1 T jalapeño, diced
  • 1 T cilantro, chopped
  • salt & pepper taste


  1. Cook Jones All-Natural Sausage according to package and set aside to cool. Next, scramble eggs, and set aside. Crumble sausage into eggs, and add cheese, diced jalapeño, cilantro, salt and pepper, and mix well. 
  2. Mix reserved egg with the water to make the glue for your dumplings.
  3. Set up your dumpling station. Place wrappers in a damp paper towel to keep them from drying out while you wrap them. Take one wrapper and place it in your palm. Run your finger along the edge of the wrapper after dipping it in your egg and water mixture. Add 1 teaspoon of the filling to the center and fold.
  4. Once your dumplings have been folded, heat a non-stick skillet over medium high heat and add cooking oil. Place dumplings in pan and let them cook for 2-3 minutes, until each bottom is golden brown. Next add 2-3 T of water to the pan, cover with a lid, and let steam for 3-5 minutes.
  5. Mix ingredients for sauce and serve with warm dumplings! Store leftovers in the fridge up to 5 days, and in the freezer for 3 months. Enjoy!

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