Cheese Sausage with Dumpling Skin

Overview

I didn't want to throw away a few dumpling wrappers left over from making dumplings at noon the day before, so the next morning I made this breakfast that combines Chinese and Western styles - grilled sausage with dumpling wrapper and cheese. It tasted really good, especially the sausage inside. It was fresh and fragrant when chewed in your mouth, with a hint of basil aftertaste, coupled with the milky aroma of cheese and the crispiness of the dumpling wrappers, the moment you entered it was wonderful.

Tags

• baking
• breakfast
• afternoon tea
• summer recipes
• students
• cheese slices
• coconut
• corn oil
• dumpling skin
• egg
• jenny's gourmet basil sausage

Ingredients

Steps

1. 1 Prepare the necessary ingredients

   

2. 2 Beat eggs

   

3. 3 Cut the cheese slices into two

   

4. 4 Fry the sausage and let it cool

   

5. 5 Cut the cooled sausage in half

   

6. 6 Brush a thin layer of oil on the dumpling skin

   

7. 7 Place the cheese slices in the middle of the dumpling wrapper (the cheese is a bit wide, so I cut it off a little later, otherwise it would be difficult to seal)

   

8. 8 Place the sausage in the middle

   

9. 9 Spread egg wash on the sealing area of the dumpling skin

   

10. 10 Press down the top dumpling skin and seal it

    

11. 11 Once done, place on a non-stick baking pan and brush a layer of egg wash on top

    

12. 12 Sprinkle coconut milk evenly

    

13. 13 Preheat the oven to 200 degrees for 5 minutes, place the baking sheet on the middle layer, and bake for 10 minutes until the cheese is melted and the skin is colored

    

14. 14 Allow the heat to dissipate slightly behind the stove, and wait until it is no longer hot before eating