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The Dumpling Sunrise: Fried Eggs, Dumplings and Crispy Potatoes

Recipe by The Cozy Bowl Kitchen

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  • Total Time30 minutes
  • Yield2 servings 1x

A dry brunch plate of potsticker dumplings with crisp golden bases, two runny fried eggs, crisp sliced potatoes and a scatter of crispy seaweed. No broth, all crunch.

Ingredients

Scale

For the crisp sliced potatoes

  • 350 g Maris Piper potatoes, peeled and cut into 5 mm rounds
  • 1 tsp salt, for the cooking water
  • 2 tbsp vegetable oil
  • 10 g unsalted butter
  • Flaky sea salt and black pepper

For the dumplings

  • 8 frozen dumplings, chicken, pork or prawn
  • 1 tbsp vegetable oil
  • 60 ml water

For the eggs and finish

  • 4 large free-range eggs
  • 1 tbsp vegetable oil
  • 4 tbsp crispy seaweed, or finely snipped toasted nori
  • 2 spring onions, thinly sliced
  • 1 tsp toasted sesame seeds

For the dipping sauce

  • 3 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 to 2 tsp crispy chilli oil (optional)

Instructions

  1. Put the potato rounds in a pan of cold water with 1 tsp salt, bring to the boil and cook for 6 minutes, until a knife tip meets slight resistance. Drain and leave in the colander for 5 minutes to steam dry.
  2. Stir the dipping sauce ingredients together in a small dish and set aside. Warm two plates.
  3. Heat the 2 tbsp oil and the butter in a large frying pan over a medium-high heat. Add the dried potato slices in a single layer and fry undisturbed for 3 minutes, then turn and fry 3 to 4 minutes more until deep golden. Season and transfer to a wire rack.
  4. Meanwhile, heat the 1 tbsp oil in a non-stick frying pan with a lid over a medium-high heat. Arrange the frozen dumplings flat-side down in a single layer, close but not touching. Do not thaw them first.
  5. Fry undisturbed for 2 to 3 minutes until the bases are deep golden. Lift one to check.
  6. With the lid already in your other hand, pour in the 60 ml water. It will spit. Clamp the lid on immediately and steam for 6 to 7 minutes, until the water has all gone.
  7. Remove the lid and fry for a final minute to re-crisp the bases.
  8. While the dumplings finish, heat the last 1 tbsp oil in a third frying pan over a medium-high heat. Crack in the eggs and fry for 2 to 3 minutes, until the whites are fully set and lacy at the edges but the yolks still wobble. Do not flip them.
  9. Divide the crisp potatoes between the warm plates. Arrange 4 dumplings around them, crisp side up, and lay 2 fried eggs over the top.
  10. Scatter over the crispy seaweed, spring onions and sesame seeds as the very last step. Serve immediately with the dipping sauce in a separate dish on the side.

Notes

Keep the sauce off the plate: Serve the dipping sauce in a separate dish. Poured over, it softens the potatoes, the dumpling bases and the seaweed within a minute, and crispness is the entire point of this plate.

The mistake to avoid: Thawing the dumplings first. Thawed wrappers go sticky and tear in the pan. Always cook from frozen.

Have the lid ready: The water spits aggressively when it hits the hot pan, and you need to trap the steam immediately. Hold the lid in your other hand before you pour.

Order of work: Par-boil the potatoes, then fry them. Start the dumplings once the potatoes are turned. Cook the eggs in the last 2 minutes. Hold the potatoes on a wire rack, never a plate, so they do not steam.

Variations: Steam the dumplings for 8 to 10 minutes instead for a softer, lighter plate. Add sausage or bacon cooked in the potato pan. Use scrambled eggs, adding the dipping sauce over the plate to compensate for the lost yolk. Serve 6 dumplings and 3 eggs per person for a substantial dinner.

Equipment: Three frying pans including one with a well-fitting lid, a saucepan, a colander and a wire rack.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the dumplings (wheat, soya, and depending on filling: crustaceans, egg, sesame), soy sauce (soya, wheat), sesame oil and seeds (sesame), chilli oil (sesame, soya, sometimes peanuts), crispy seaweed (may contain fish or crustacean traces, and often sugar), butter (milk) and the eggs. Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/dumpling-sunrise-eggs-dumplings-potatoes/