Breakfast dumplings

By Vanessa Gianfrancesco
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  • 1/2 cup (120 milliliters) cubed pancetta
  • 5 eggs
  • 2 tablespoons (30 milliliters) finely chopped chives
  • 20 round wonton wrappers
  • 1/4 cup (60 milliliters) water
  • Olive oil, for frying
  • Freshly ground pepper
  • Ketchup, to serve


  1. Fry the pancetta to render out the fat. Transfer to a paper towel-lined plate. Pour off some of the oil. Keep the pan on the heat.
  2. Crack the eggs in a small bowl, add pepper, and whisk together. Pour into the hot frying pan. Turn off the heat. Stir to scramble and lightly cook, but make sure they’re not cooked through. Remove pan from heat. Stir in cooked pancetta and chives.
  3. Fill a small bowl with water.
  4. Spoon some of the egg mixture into the centre of a wonton wrapper. Dip your finger in the water and run it along the wonton edge. Fold the wonton in half and press to seal.
  5. Add oil to a new frying pan and heat. Add the wontons and cook one to two minutes. Flip and add the water to the pan and place a lid on top. Cook one to two minutes.
  6. Remove lid and remove wontons to a plate. Serve with ketchup.


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