Stuffed breakfast dumplings

Notes for next time: 

Add cheese to crust make sure it gets a good golden brown. 375 on oil 

Regular shredded cheese, egg, bacon, Jalapeño jam, caramelized oil would be the bees knees. 

Maybe a maple bacon 

 

6-68-26 (first one you made was doughy, I ate mine with blackberry jam after making these for the first time.) 

 

 

Fill with eggs cheese and meat 

If you’re planning to fill these with scrambled eggs, cook the eggs until they’re just set and let them cool before stuffing so they don’t release excess moisture into the dough. 

 

Basic Dough (Makes 6–8 large breakfast dumplings) 

• 2 cups all-purpose flour 
• 2 teaspoons baking powder 
• 1 teaspoon salt 
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 1¼ cups plain Greek yogurt (full-fat or 2% works best) 

Instructions 

1. Whisk together the flour, baking powder, salt, garlic powder, and onion powder. 
2. Stir in the Greek yogurt until a shaggy dough forms. 
3. Knead for 2–3 minutes until smooth. If it’s sticky, add flour 1 tablespoon at a time. If it’s dry, add yogurt 1 teaspoon at a time. 
4. Let the dough rest for 10–15 minutes before rolling. 
5. Roll each portion into a circle about ⅛–¼ inch thick, add your filling, and pinch tightly to seal. 

For Baking 

• Brush with an egg wash. 
• Bake at 375°F (190°C) for 22–28 minutes, until golden brown. 

For Air Frying 

• 350°F (175°C) for 12–15 minutes, flipping halfway if needed. 

Flavor Boost (Optional) 

You can also add: 

• 1 teaspoon dried parsley 
• ½ teaspoon black pepper 
• ½ teaspoon smoked paprika 
• ¼ cup shredded cheddar mixed into the dough 

This dough bakes up soft and fluffy with a slight tang from the yogurt, making it a great breakfast version of a stuffed bun or oversized dumpling.