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Fried Milk Dumpling with Cheddar & Spinach Frittata

This breakfast of champions packs everything you need to feel satisfied: eggs, fried soft dumplings, turkey sausage, cheese, and juicy tomatoes. 


  • 1 cup of all-purpose flour, sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 tablespoon local Ontario unsalted butter, room temperature
  • Approximately 1/3 cup water and local Ontario milk
  • 6-8 eggs
  • 4 to 6 sausages (depending on preference)


  1. Sift the flour, baking powder and salt in a medium bowl. Add the granulated sugar and whisk it all together.
  2. Add the room-temperature butter to the dry ingredients and use your hands to spread it evenly.
  3. Pour the water little by little and mix it all together with your hand to form a dough. Don’t overwork the dough. It will be soft, making the dumplings smooth and crisp outside.
  4. Leave the dough in the bowl and cover it with plastic wrap. Leave it covered for about an hour, or let it stay overnight (which is even better).
  5. Dust your surface with a small amount of flour and knead the dough. Divide into six pieces and use both hands (the palm of your hand) in a circular motion to form each part into a ball. Set each ball aside.
  6. Pour about two cups of oil into a deep medium pot. Allow the oil to be heated at about 300 degrees F.
  7. Add each ball to the heated oil and let them fry for about eight to 10 minutes by rotating each side as it fries. I used a deep fryer to fry this recipe.
  8. Put them on a paper towel to drain any excess oil and cool.
  9. Heat pan with butter, sauté turkey sausage till cooked, add in callaloo or spinach, season with salt and pepper, and pour in mixed eggs and cheese to make an omelette. Cut in rounds or fold small. Cut dumplings in half, place omelette on each dumpling and top with diced tomato. Add a little pink salt and microgreens. Enjoy!

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