Egg and Prosciutto Filled Potstickers Covered in Hollandaise sauce
Delicious little potstickers filled with eggs, cream cheese, asparagus and prosciutto and smothered in a simple Hollandaise sauce.
As I sat down to write this post, my 17-year old daughter came into the room, paused when she saw the image of these potstickers on my computer screen, and said, "Aaaaahhhhhh.... those were So good."
So, that's the the best way I can think of to tell you why these tasty little potstickers are taking up residence as my #1 favorite brunch food. They contain all the flavor of eggs Benedict tucked into a little 2-bite package.
Eggs cooked with cream cheese and parmesan, crisp-tender sautéed asparagus, and strips of salty prosciutto, come together into an irresistible dumpling that's crispy on the bottom and meltingly tender on the other.
Plus, there's hollandaise sauce.
Hollandaise sauce has a reputation for being difficult to make. But, it's really not. The key is cooking the egg yolks slowly so that they don't scramble.
The best way to manage this is put the yolks into a heat-resistant bowl and set it over a pan of simmering water. Then, slowly pour in boiling water, which raises the temperature of the eggs in a controlled way without requiring lots of time standing over the stove stirring, and stirring, and stirring.
The whole process will only take about 12 minutes, and you'll be rewarded with a silly smooth sauce so good you'll want to bath in it.
And, don't think for a moment that these should be restricted to breakfast or brunch. They reheat well in the microwave and make a delicious protein-packed afternoon snack. Serve them as a unique first course for a dinner party. Or, alongside a salad for a light lunch or dinner.
More Popular Breakfast and Brunch Recipes:
- Extra Creamy French Omelettes
- Homemade Cinnamon Rolls
- Cinnamon Streusel Mini Muffins
- Homemade French Crullers
- Extra Fluffy Blueberry Pancakes
For the Hollandaise Sauce:
- 16 tablespoons unsalted butter, cut into 16 pieces, at room temperature
- 8 large egg yolks
- ⅔ cup boiling water
- 8 teaspoon freshly squeezed lemon juice
- ¼ teaspoon ground cayenne pepper (more if you like)
- 1 teaspoon salt
- 1 teaspoon ground white pepper
For the Breakfast Potstickers:
- 1 teaspoon extra virgin olive oil (or vegetable oil)
- 1 cup asparagus tips cut into ½-inch pieces
- 4 oz cream cheese, softened
- 3 tablespoon half and half
- 10 large eggs
- ½ cup shredded parmesan cheese
- ½ teaspoon salt
- 1 teaspoon ground white pepper
- ⅛ teaspoon ground cayenne pepper
- 3 tablespoon salted butter
- ¾ cup chopped chives, divided
- 4 oz prosciutto, cut or torn into ½-inch pieces
- 36 Twin Dragon Gyoza (potsticker) wrappers
- 2 tablespoon vegetable oil
Make the Hollandaise Sauce:
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle the potstickers with the remaining chives and serve with the hollandaise sauce.
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Serving Size:4 potstickers
Amount Per Serving: Calories: 390Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 415mgSodium: 1008mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 18g