- 3 eggs, scrambled
- 4 slices cooked bacon, finely diced
- 2 to 3 tablespoons shredded cheddar cheese
- 20 wonton wrappers
- 2 tablespoons oil
- Ketchup, for serving
- Combine scrambled eggs, bacon, and cheddar cheese in a small mixing bowl. Place a little bowl of water next to your workstation as a “wash” to help seal wontons. Working one at a time, add 1 small spoonful of egg mixture to the center of each wonton wrapper. Dip a finger into the water, , and trace the perimeter of the wonton wrapper. Fold the wonton in half and seal tightly all around. Make sure there are no air pockets or holes in the wonton. Place sealed wontons under a moistened paper towel to avoid drying out.
- When all wontons are folded and sealed, heat oil in a medium nonstick skillet over medium-high heat. Add wontons to pan (they should sizzle when they hit the pan… if not, oil is not hot enough yet) and cook approximately 2-3 minutes, shaking the pan occasionally, until the pan-side of the wontons are golden brown.
- Add 2 tablespoons of water to skillet, cover with lid, and cook for 2 minutes, shaking occasionally. Remove cover and cook until water evaporates and dumplings are cooked through.
- Transfer to a platter and serve with ketchup. Devour immediately.
To create the pleated look (or other fancy schmancy folding techniques) as you seal your wontons, just do a quick Google or YouTube search… there are plenty of video tutorials to show you how to become a wonton wrapping master. And then teach me your ways.
If you can only find square wonton wrappers (that’s all I could find in my local grocery store), you can make them round like I did with the help of a cookie cutter. Feel free to leave ’em square as well.