Dumpling Breakfast Muffins
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.
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
Notes
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!
Tried this recipe?Let us know how it was!