When you think of dumplings, there’s a good chance it conjures up thoughts of savory meat- and vegetable-filled dough balls that are boiled, baked, or fried. But there is also a much sweeter side to dumplings that works wonderfully as a morning meal. The breakfast version transforms the classic dinner dish into fantastically gooey dough balls that are coated with sensational syrups, fruit, and cinnamon-sugar mixtures. In addition to tasting sensational, they’re also extremely easy to make, ensuring you can enjoy a heavenly breakfast without spending hours in the kitchen. After preparing these 7 dumpling recipes, you won’t want breakfast any other way.
1. Blueberry Dumplings
Paula Deen’s recipe via Food Network will serve you up a breathtaking bowl of blueberry-coated dumplings for breakfast. After forming your dough balls, you’ll finish your dish by dropping them in a saucepan filled with boiling berries. The recipe yields 8 servings.
- 1 cup all-purpose flour
- 1 tablespoon sugar, plus 1½ cups
- 1 teaspoon baking powder
- Pinch salt
- ½ cup (1 stick) butter, softened
- ¼ cup milk
- 1 quart fresh or frozen blueberries
- 2 cups water
Directions: Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside. In a large saucepan, combine berries, 1½ cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries using a tablespoon. Cover pot, reduce heat to low, and cook slowly for 20-30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve.
2. Orange Ricotta Breakfast Dumplings
Orange Ricotta Breakfast Dumplings are perfect for mornings when you want to enjoy a hearty breakfast but don’t want to spend hours laboring over it. Crumpets and Cakes’ recipe via Design Sponge is filled with lovely lavender flavors, zesty hints of orange, and an oh-so-rich ricotta cheese. We can’t think of a better way to start your day!
- 1 cup ricotta cheese
- 1 cup all-purpose flour divided in half
- 1 medium egg lightly beaten
- 1 teaspoon orange zest plus more for garnish
- 3 tablespoons sweet cream butter
- 2 teaspoons lavender sugar
- ¼ teaspoon dried lavender
- Small piece of orange rind (optional)
Directions: In a medium pot, bring to a gentle boil 2 quarts of lightly salted water. In a large bowl, mix the ricotta with the egg, add ½ of flour and mix it with a spoon to form it into a ball, add orange zest and then more flour little by little as needed. The dough will be very sticky, but not wet, and the amount of flour you use will depend on how much moisture is in the ricotta cheese you use. Transfer the dough to a lightly floured surface and cut in half. With your palms, gently roll it into two long strands about ½ inch thick. With a knife, slice each strand on diagonal into about half inch wide dumplings. This will make approximately 44 dumplings. Transfer all the dumplings to a large pot and boil until all float to the surface, about 10 minutes.
3. Cherry and Sweet Cheese Dumplings
One of the best things about Home Cooking Adventure’s recipe is that you can personalize the dish to meet your tastebuds’ preferences. Feel free to use different fruits, play around with spices and seasonings, and add additional sweet ingredients — like vanilla and ground walnuts — to the breadcrumb mixture. While it’s labeled as a breakfast item, it’s certainly sweet enough to serve as a dessert, too.
- 2 cups farmers cheese
- 2 tablespoons sugar
- 2 eggs
- 6 tablespoons semolina flour (Note: You can also use all-purpose flour.)
- 2 tablespoons flour
- Fresh cherries, seeded and drained
- 1 cup dried fine breadcrumbs
- 2 tablespoons oil
- 5-6 tablespoons sugar
Directions: In a medium frying, pan mix breadcrumbs with oil and cook on low-medium heat until golden brown. Stir constantly to prevent burning. Remove from heat and set aside to cool. When cool enough stir in sugar and cinnamon. In a medium bowl, mix farmers cheese with eggs and sugar. Add semolina and flour and mix until well blended. Set aside for few minutes until you prepare the cherries.
Bring a medium pot of water to boil then reduce the heat to a low simmer. Take a spoonful of the cheese mixture and form small balls after inserting cherries in the middle. Put the dumplings into the hot water. Dumplings are done when they rise at the surface of the water, about 8-10 minutes. Using a strainer remove from water and roll them in the breadcrumbs mixture. Sprinkle the rest of breadcrumbs mixture over the dumplings and serve.
4. Cinnamon Apple Breakfast Dumplings
Miss in the Kitchen’s recipe for Cinnamon Apple Breakfast Dumplings creates a breakfast pastry that is a bite of deliciousness. Looking for a way to add another warm and cozy element to this dish? We suggest sipping Running to the Kitchen’s Apple Cinnamon Tea Latte in between bites — it’s the perfect complement to this heavenly dish.
- 2 cans refrigerated cinnamon rolls
- 2½ Golden Delicious apples
Directions: Preheat oven to 350 degrees Fahrenheit. Remove cinnamon rolls from can and set icing aside. Separate into rolls and cut each length in half. Core apples and cut into eighths. Wrap a cinnamon roll strip around an apple wedge and place seam side down on a greased or lined baking sheet. Repeat with remaining ingredients, placing about 2 inches apart on baking sheet. Bake 20 minutes or until bread is cooked through. Drizzle packaged icing over each dumpling and serve immediately.
5. Breakfast Dumplings
For those of you looking for something a little less sweet, Cuisinart’s recipe will be right up your alley. In just 30 minutes, you can have a perfect-tasting, lightly coated cinnamon-sugar treat ready to enjoy for breakfast.
- 2 cans refrigerated biscuits
- 1 large and 1 small can evaporated milk
- ¾ cup butter (1½ sticks)
- 1½ cups sugar
Directions: Cut biscuits into thirds and place in a 9-by-13 baking dish. Combine milk, butter, and sugar in a saucepan and heat until butter is melted and sugar is dissolved. Pour ⅔ of this mixture over biscuits. Sprinkle cinnamon and sugar over top of biscuits. Bake at 400 degrees Fahrenheit for 20-25 minutes until golden brown and bubbly. Remove from oven and pour remaining liquid over dumplings. Serve.
6. French Toast Dumplings
If you’ve never experienced French toast in dumpling form, Kitchen Daily’s recipe is a must. These decadent dumplings are filled with some of the sweetest spices you can imagine. If you’d rather bypass the store-bought biscuits, you can make your own dough using The Cupcake Criminal’s Homemade Flaky Layer Biscuits.
- 1 can of refrigerated flaky layers biscuit
- 1½ cups maple syrup
- ⅓ cup brown sugar
- 1 teaspoon nutmeg
- 1 cup cinnamon sugar (1 part sugar to ½ part cinnamon)
- 1 dollop of mascarpone (optional)
Directions: In a sauce pot, add the maple syrup and the brown sugar, bring up to a simmer. Cut each raw biscuit into fourths and roll each section into a ball. Gently add them into the simmering syrup, leaving room for them to puff up. Cover them and let them simmer until they’ve doubled in size, turning them once to coat each side of the dumplings evenly in the thick and amazing reduced syrup sauce.
Let them cool. While they’re cooling mix up the cinnamon, sugar, and nutmeg in a bowl then set it aside. Gently toss each dumpling in the mix. Finally, pile a few dumplings into your bowl and top them with a scoop of mascarpone or sour cream and a nice drizzle of the reduced maple syrup sauce.
7. Gluten-Free Banana Breakfast Dumplings with Vanilla-Bean Maple Butter
Joy The Baker defines its decadent dumplings as thick, fluffy dough balls that are supremely sweet. You’ll love the moist element that the bananas add to this breakfast, while the fragrant vanilla beans pair perfectly with the syrup and butter, creating a divine sauce for your dish. The recipe yields about 16 dumplings.
- 1¼ cups gluten-free flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon melted unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 ripe banana, mashed
- Oil or butter for frying the dumplings
Vanilla Bean Maple Butter:
- ½ cup pure maple syrup
- ½ cup (1 stick) unsalted butter, cold
- 1 vanilla bean, seeds scraped
Directions: Preheat oven to 200 degrees Fahrenheit. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon. In a large measuring cup, beat together buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients all at once into the dry ingredients and stir together until just incorporated and no flour patches remain. Fold in mashed banana. Allow to rest for 5 minutes while the skillet heats up.
Place a nonstick skillet over medium-low heat. Add a generous teaspoon of oil or butter and allow to heat. Pour 2 tablespoons of batter onto the griddle. Cook on the first side until the underside is golden brown. Carefully clip dumpling and cook until golden brown and dumpling is mostly cooked through. Try not to flatten the top of the dumpling but leave it tall and doughy. Let cooked dumplings rest on a heat proof plate in a 200 degree Fahrenheit oven until ready to serve.
Serve warm with vanilla bean maple butter. To make the butter, heat maple syrup in a small sauce pan. In a small bowl, smash together butter and vanilla bean. This will help the butter soften slightly, and help work and stubborn clumps out of the vanilla bean seeds. Slowly whisk bits of vanilla butter into the warm maple syrup. Keep the temperature low; the maple syrup should never boil. Whisk to emulsify then set aside while dumplings fry. Serve warm.