If you love a breakfast that feels indulgent yet packed with umami, dumpling breakfast muffins are your new go-to. These muffins combine the comforting chew of English muffins with a juicy, spiced pork patty, topped with a runny egg and an addictive gochujang mayo. The mix of textures and flavors gives every bite a perfect balance of crispy, soft, and spicy. I like to use fresh coriander and chives for their bright, herbaceous punch, which lifts the rich pork filling.
Dumpling breakfast muffins are a fun twist on traditional breakfast sandwiches, combining juicy, spiced pork patties with fluffy English muffins and a fried egg. Inspired by Asian flavors, the dish balances umami, sweetness, and heat. Perfect for weekend brunches or a special breakfast treat, these muffins are quick to make, visually impressive, and incredibly satisfying. I love adding fresh herbs and chilli oil for layers of flavor that elevate this simple dish.
If you like these dumpling breakfast muffins, you should try having them with my homemade chilli crisp. Other popular dumpling recipes include my hot honey chicken dumplings or my chilli oil wontons.
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Ingredients
Pork mince – The base of your dumpling breakfast muffins, pork keeps the patties juicy and flavorful. I like using a mix with a bit of fat for extra tenderness.
Carrot – Adds natural sweetness and moisture while keeping the patties light.
Garlic and ginger – Classic aromatics that add warmth and depth. I love the slight zing they give to the pork.
Coriander and chives – Fresh herbs for brightness and contrast to the rich meat.
Eggs – For both binding the patties and topping the muffins for creamy richness.
Dark and light soy sauce – Provide umami depth and a subtle salty sweetness to the pork.
Chilli oil – Gives a gentle heat that lifts the flavors. I always add extra on top for a spicy finish.
English muffins – The soft, airy base that crisps beautifully when toasted, providing the perfect vessel for dumpling breakfast muffins.
Mayonnaise and gochujang – Whipped into a spicy-sweet mayo that complements the pork and eggs. I like the creamy texture and kick it adds.
Spring onions – For freshness, color, and a satisfying crunch on top.
MSG (optional - sub for sugar) – activates umami in the dumplings
See recipe card for quantities.
Instructions
Prep step: Mix mayo with gochujang to create a spicy, creamy gochujang mayo. Slice the green tops of the spring onions and soak in ice water to curl them for a decorative and crunchy garnish.
- Step 1: In a large bowl, combine pork mince, grated carrot, garlic, ginger, coriander, chives, soy sauces, one of the eggs and chilli oil. Mix well and form 4 patties slightly larger than your English muffins. Any leftover mixture can make extra patties or dumplings.
- Step 2: Heat olive oil in a pan over medium-high heat. Fry each patty for about 5 minutes until golden and crispy, then flip and cook for another 3-4 minutes. Remove patties and either clean the pan or use a separate one. Fry eggs until whites are set but yolks remain runny for maximum richness.
- Step 3: Remove patties and either clean the pan or use a separate one. Fry eggs until whites are set but yolks remain runny for maximum richness. To achieve this, I like to add them to the pan on medium heat, let the whites cook slightly then add a lid to finish them rather than flipping.
- Step 4: Toast the English muffins. Spread gochujang mayo on the base, top with a pork patty, then a fried egg. Drizzle with extra chilli oil and finish with curled spring onions. Serve immediately while warm.
Hint: Form pork patties slightly larger than your muffins so they shrink to fit perfectly during cooking. This ensures every bite of your dumpling breakfast muffins has a consistent texture and avoids overcooked edges. I also recommend making my Chilli Oil Wontons with the leftover pork mince!
Substitutions
Pork mince – Use ground chicken or turkey for a lighter option, or finely chopped mushrooms and tofu for a vegetarian version.
Carrot – Replace with grated zucchini for a milder, moist texture or sweet potato for extra sweetness.
Garlic – Swap with garlic powder for convenience or shallots for a gentler, sweeter flavor.
Ginger – Use ground ginger for a pantry-friendly option, or galangal for a sharper, more aromatic kick.
Coriander – Replace with parsley for a fresh, mild taste or basil for a sweeter, aromatic twist.
Chives – Use green onion tops (spring onions) for similar mild onion flavor or leek greens for a subtler bite.
Eggs – Replace with silken tofu for a vegan option or a vegan egg replacer like aquafaba for binding.
Dark soy sauce – Swap with tamari for gluten-free or coconut aminos for a slightly sweet, soy-free alternative.
Light soy sauce – Use fish sauce for depth of umami or extra tamari for milder seasoning.
Chilli oil – Replace with sriracha for a vinegar-forward heat or sesame oil with a pinch of cayenne for warmth.
English muffins – Use bagels for extra chewiness, brioche buns for richness, or sliced bread for a quick version.
Mayonnaise – Swap with Greek yogurt for tang and lightness or vegan mayo for a plant-based option.
Gochujang – Use miso paste with a touch of honey for sweetness and umami or harissa for a smoky, spicy twist.
Spring onions – Replace with finely chopped leeks for mild sweetness or thinly sliced red onion for bite.
Variations
Chicken & Lemongrass Dumpling Breakfast Muffins – Swap pork for finely minced chicken and add lemongrass for a fragrant, lighter flavor. Keep the same gochujang mayo and fried egg for richness, creating a zesty twist on your classic dumpling breakfast muffins.
Vegetarian Dumpling Breakfast Muffins – Use crumbled tofu or tempeh instead of pork, with grated carrot, mushrooms, and soy sauce. Fry patties until crispy and serve with gochujang mayo and eggs for a plant-based dumpling breakfast muffins option.
Seafood Dumpling Breakfast Muffins – Replace pork with chopped prawns (shrimp) or crab. Add ginger, garlic, and spring onions for depth, then assemble with a fried egg, spicy mayo, and toasted muffin to create indulgent seafood dumpling breakfast muffins.
Equipment
Large pan or two
Storage
Dumpling breakfast muffins are best enjoyed fresh, but leftovers can be stored carefully. Keep patties, eggs, and muffins separately to maintain texture. Place cooked patties in an airtight container in the fridge for up to three days. Fried eggs should be stored in a shallow, covered container to avoid condensation, though reheating may slightly alter yolk texture. Toasted English muffins can be wrapped in foil or stored in a sealed bag at room temperature for one to two days. For longer storage, freeze patties individually on a tray, then transfer to a freezer-safe bag for up to one month. To reassemble, gently reheat patties in a pan, toast muffins, and warm eggs carefully. Always add fresh gochujang mayo and spring onions at the last minute for the best flavor and presentation. Proper storage ensures your dumpling breakfast muffins remain delicious and satisfying.
Top Tip
Soaking thinly sliced spring onion greens in ice water curls them beautifully, giving a decorative touch and crunchy freshness that complements the rich pork in your dumpling breakfast muffins.
FAQ
Toast or warm breakfast muffins for 3–5 minutes until golden and crisp. If baking from scratch, muffins usually take 15–20 minutes at 180°C (350°F) until a skewer comes out clean. Timing ensures a soft interior with a lightly crisp exterior.
Muffins originated in Europe in the 18th century. They can be sweet or savory, quick or yeast-based. English muffins are typically split and toasted, while American-style muffins are soft and cake-like. They are versatile and perfect for breakfast, brunch, or snacks.
Use breakfast muffins as a base for sandwiches, egg and sausage patties, or dumpling breakfast muffins. They can be toasted and topped with spreads, cheeses, or meats. Leftovers can be frozen, reheated, or repurposed into mini sandwiches for easy, satisfying meals.
Related
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Dumpling breakfast muffins
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Recipe
Dumpling Breakfast Muffins
Equipment
- Large pan or two
- Mixing bowl
Ingredients
- 500 g pork mince
- 1 carrot grated
- 2 cloves garlic minced
- 1 inch ginger finely chopped
- 5 g coriander finely chopped
- 10 g chives chopped
- 5 medium eggs
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon MSG or sugar
- Pinch salt
- 1 tablespoon chilli oil plus extra for serving
- 4 English muffins
- 2 tablespoon mayo
- 1 teaspoon gochujang
- 2 spring onions
Instructions
- Prep step: Mix mayo with gochujang to create a spicy, creamy gochujang mayo. Slice the green tops of the spring onions and soak in ice water to curl them for a decorative and crunchy garnish.1 teaspoon gochujang, 2 spring onions, 2 tablespoon mayo
- In a large bowl, combine pork mince, grated carrot, garlic, ginger, coriander, chives, soy sauces, one egg and chilli oil. Mix well and form 4 patties slightly larger than your English muffins. Any leftover mixture can make extra patties or dumplings.500 g pork mince, 1 carrot, 2 cloves garlic, 1 inch ginger, 5 g coriander, 10 g chives, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon MSG, Pinch salt, 1 tablespoon chilli oil plus extra for serving
- Heat olive oil in a pan over medium-high heat. Fry each patty for about 5 minutes until golden and crispy, then flip and cook for another 3-4 minutes. Remove patties and either clean the pan or use a separate one. Fry eggs until whites are set but yolks remain runny for maximum richness.
- Remove patties and either clean the pan or use a separate one. Fry eggs until whites are set but yolks remain runny for maximum richness. To achieve this, I like to add them to the pan on medium heat, let the whites cook slightly then add a lid to finish them rather than flipping.5 medium eggs
- Toast the English muffins. Spread gochujang mayo on the base, top with a pork patty, then a fried egg. Drizzle with extra chilli oil and finish with curled spring onions. Serve immediately while warm.4 English muffins
