Tex-Mex Breakfast Dumplings

This makes roughly 20 dumplings.

You will need:

1/2 pound mushrooms
Roughly 1 medium bell pepper (note: I used only the tops from a green, yellow, and red pepper, with the rest of the peppers left behind. I estimate this to be roughly a bell pepper worth of pepper. )
1/2 a giant onion
2 eggs
50 g Swiss cheese (roughly a chunk about 2 inches x 1 inch if you use one of those grocery store bars of cheese)
Dumpling wrappers

Everything needs to be sliced and chopped pretty thin. Slice and combine the onions with the peppers. Slice the mushrooms and set aside.


Over medium-high heat, Sauté the onions and peppers with a sprinkling of black pepper and sweet paprika until they are all soft and dry (there is a focus on dryness in this recipe). Pour them into a bowl and set aside.

In the same pan, sauté the mushrooms with a little bit more black pepper. Because the mushrooms are chopped fine, and the pan is very hot, their moisture comes out and evaporated very rapidly. Instead of getting the more stewed-type mushrooms, they slowly caramelize and get reddish-gold. These will be quite dry. Once they have reached that point, the bottom of the pan will have some nice caramelization stuff. Add a little water to the pan and quickly scrape the bottom to get the mushrooms coated with the fond.

Once they are dry again, add the onions and peppers back into the pan. Let the flavors mingle for a few minutes, then pour everything into a bowl and set aside.

Crack and whisk two eggs, then add the still-hot vegetables. This will not cook the eggs but they will thicken and coat the veggies. Shred the cheese finely and add and mix it all. You should not need to add salt to any of this. The salt naturally present in the cheese and such once it has melted from the hot vegetables will be enough and will also help leach more moisture out.

Set the mix aside for ten minutes or so and pour out the liquid which has pooled. Scoop into dumpling wrappers and steam for ten minutes. I think they would be nicer being subsequently fried. As a dipping sauce? Either a hot sauce of some description, or a sweet chili sauce.