Pan-Fried Dim Sum Breakfast Platter
A quick sheet-pan dim sum spread with crispy pan-fried dumplings, silky egg custard tarts, and tender shrimp har gow — ready in 25 minutes with minimal fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 8 pieces frozen shrimp har gow (shrimp and wheat starch dumplings), thawed
- 4 pieces frozen egg custard tarts, thawed
- 6 pieces frozen pork siu mai (pork dumplings), thawed
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons fresh scallions, green parts only, sliced into thin rounds
Instructions
- 1
Pat the thawed shrimp har gow, egg custard tarts, and pork siu mai dry with paper towels, pressing gently on each piece to remove excess moisture so they will crisp properly.
- 2
Slice the green parts of the scallions (the lighter colored section at the top) crosswise into thin rounds about the width of a pencil lead, and set aside in a small bowl.
- 3
Heat 3 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Place the shrimp har gow flat-side down in the hot oil, spacing them so they do not touch, and cook without moving for 3 minutes until the bottoms turn golden honey-brown.
- 5
Flip each har gow carefully with a fork, then cook the other side for 2 minutes until it is also golden-brown; transfer to a plate with a slotted spoon.
- 6
Arrange the egg custard tarts in a single layer in the skillet and cook without moving for 2 minutes until the bottoms are light golden; flip each one with a fork and cook 1 minute more.
- 7
Slide the tarts onto the plate with the har gow, then add the siu mai to the skillet, spacing them apart, and cook 2 minutes on each side until lightly browned.
- 8
Return all the dumplings and tarts to the skillet, arranging them in a circle so they all fit flat on the bottom without stacking.
- 9
Drizzle 3 tablespoons of soy sauce evenly over all the dumplings and tarts, tilting the skillet slightly so the sauce pools underneath them, then cook for 30 seconds.
- 10
Scatter the sliced scallion greens over the top of the platter in the skillet, then carefully divide everything between two plates, spooning any extra sauce from the skillet over each serving.
Tools you’ll need
- 12-inch skillet
- paper towels
- slotted spoon
- fork
- small bowl
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
