Breakfast Potstickers {with Hollandaise Sauce}

Instructions

Make the Hollandaise Sauce:

1. Fill a saucepan with a couple inches of water and bring to a boil over high heat. Reduce the temperature so that it's at a gentle simmer.
2. Put the butter and egg yolks in a heat-resistant bowl that will fit over the saucepan without sinking down into the pan. You do not want the bottom of the bowl touching the simmering water. Set the bowl over the pan of simmering water. Whisk the butter and egg yolks until the butter is melted.
3. Slowly pour in the boiling water and cook, whisking constantly, until the sauce is thickened and registers between 160 and 165 degrees, about 8-10 minutes.
4. Remove the bowl from the heat. Stir in the lemon juice, cayenne, salt, and pepper. Taste and adjust seasoning. Cover, and set in a warm place until ready to serve.

Make the Breakfast Potstickers:

1. Heat the oil in a large skillet set over medium high heat until the oil is shimmering and just beginning to smoke. Add the asparagus tips and sauté for 1 minute, just until a few black spots are beginning to appear on the asparagus. Remove from the pan to a plate or bowl.
2. Put the cream cheese, half and half, eggs, parmesan cheese, salt, pepper, and cayenne in a bowl and whisk vigorously with a wire whisk to blend. You want to blend the eggs with the cream cheese - but you'll still have some chunks, which is fine.
3. Add the butter to a large skillet and place over medium-low heat. When the butter is melted, add the egg mixture. Cook, stirring constantly, until the eggs come together into a very soft scramble the consistency of custard. Be careful to not overcook. Remove from the heat and scoop into a bowl. Stir in ¼ cup of the chives, the asparagus tips, and the prosciutto.
4. Cover a baking sheet with parchment paper. Fill a small bowl with water. Set one gyoza wrapper in front of you and use your fingers to dampen the edges with a bit of water. Scoop 1 heaping tablespoon of eggs into the center of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. Lay it on the parchment covered baking sheet and cover with a damp paper towel. Repeat with remaining gyoza wrappers and filling.
5. Heat 2 tablespoon vegetable oil in a large, heavy bottom saucepan set over medium high heat until the oil is very hot and shimmering. Working quickly, carefully add as many potstickers as you can to the bottom of the pan. Let cook until golden brown on the bottom (1 - 2 minutes). Without turning the dumplings over, add ¼ cup of water and cover. Cook for 2 minutes. Uncover the pan and remove the potstickers to a platter. (Place in a 200 degree oven if you want to keep them warm.) Repeat with remaining potstickers.
6. Sprinkle the potstickers with the remaining chives and serve with the hollandaise sauce.