For breakfast this morning I decided to experiment with the leftover gyoza wrappers from my Pork Larb Potstickers in preparation for another dish I’m planning on making tomorrow.
So quick, so simple, so delicious…. A much more interesting way of serving mushrooms and fried eggs for breakfast.
Of course, you can fill ravioli with whatever you like. I chopped up some mushrooms, sautéed them with garlic, butter and a dash of salt and pepper. I then let them cool whilst I brought a large pan of water to boil and prepared the “ravioli”.
I used a pastry brush to coat the edges of the gyoza wrappers with an egg wash. I then spooned the mushrooms into the middle of one wrapper and placed another on top. I pressed the edges down to seal and crimped with a fork.
A couple of minutes in the boiling water, drain and serve with a fried egg, some freshly cracked black pepper and some parmesan.
Breakfast of kings!