Chorizo Breakfast Dumplings Recipes

CHORIZO BREAKFAST BOWLS

Steps:

• Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
• Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
• Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
• Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
• Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
• Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
• Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
• Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
• Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
• To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

CHORIZO BREAKFAST DUMPLINGS

Steps:

• Cook chorizo until just barely done: the sausage will continue to cook when the dumplings are steamed. Remove the sausage and place on a paper towel to soak up the grease, but save the drippings in the pan.
• Cook egg whites, salsa, and cheese in a the pan coated with cooking spray until egg whites turn opaque, about one minuite. Add the chorizo to the pan and stir until everything is combined, then remove from pan and allow to cool.
• Lay a few wonton wrappers out on a plate or cutting board and brush the perimeter of each with water. Put about one teaspoon of the mixture from step 2 in the middle of each wrapper. Fold over one corner to meet the opposite corner, creating a triangle shape. Fold in all the points of the triangle toward the middle to form the dumpling. Repeat until you have enough dumplings to fill a steamer without letting any dumplings touch.
• If using a standard steamer, place a sheet of parchment paper over the holes in the steamer and wet with water to stick. Fill the steamer with dumplings, ensuring none touch. Steam for about 10 minutes.
• While the first batch of dumplings are steaming, form the remaining dumplings.
• When the first batch of dumplings are done steaming, reheat the pan with the drippings to medium heat. Cook dumplings in the pan to crisp both sides, 1-2 minutes per side.
• Repeat steps 4-6 until all dumplings are steamed and pan cooked.
• Serve with sour cream or eat in your car on the way to work (which I did when I first made these).