Dim Sum Breakfast Bowl
Steamed shrimp dumplings, crispy pan-fried pork belly, and silky egg custard tarts—no steamer basket required. Drizzle with chili oil and serve with sweet soy for dipping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 8 pieces frozen shrimp dumplings (har gow)
- 4 oz pork belly or bacon, thinly sliced
- 4 pieces store-bought egg custard tarts (dan tat)
- 2 tbsp chili oil (or sriracha + neutral oil mixed)
- 2 tbsp sweet soy sauce (or soy + 1 tsp honey)
- 2 tbsp scallions, sliced thin
- 1 tsp sesame seeds (white or black)
Instructions
- 1
Heat a skillet over medium-high. Cook pork belly, stirring occasionally, until edges crisp and fat renders, ~5 minutes. Transfer to a plate.
- 2
Add 2 tbsp water to the same skillet. Place frozen dumplings flat-side down, cover with a lid or foil, and steam for 6 minutes until opaque.
- 3
Heat custard tarts in the oven or microwave according to package directions, ~2 minutes.
- 4
Arrange dumplings, crispy pork, and warm custard tarts on a plate. Drizzle chili oil and sweet soy around the rim.
- 5
Top with scallions and sesame seeds. Serve immediately with extra dipping sauces on the side.
Tools you’ll need
- 12-inch nonstick skillet with a lid or foil cover
- small plate
- microwave or toaster oven
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