Quick Dim Sum Breakfast Platter

Ingredients

• 12 pieces frozen pork and shrimp dumplings
• 4 large eggs
• 4 pieces frozen steamed buns (char siu bao or plain)
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons neutral oil

Instructions

1. 1

   Pour 1 tablespoon of neutral oil into a 10-inch skillet and set it over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

2. 2

   Add 12 frozen dumplings in a single layer to the hot skillet, flat side down, without stirring. You'll hear a loud, steady sizzle. Cook for 3 minutes until the bottoms turn golden-brown and crispy.

3. 3

   Pour 1/4 cup water carefully into the skillet around the dumplings—the oil will bubble violently. Immediately cover the skillet with a lid and reduce the heat to medium-low.

4. 4

   Steam the dumplings for 6 minutes until the water mostly evaporates and you hear only a gentle sizzle, with a little moisture still visible at the pan bottom.

5. 5

   Remove the lid and slide the dumplings onto a serving plate. Wipe the skillet dry with a paper towel.

6. 6

   Crack 4 large eggs into a small bowl, add a pinch of salt and pepper, and whisk with a fork until the yolks and whites are completely combined into a uniform yellow liquid.

7. 7

   Pour the remaining 1 tablespoon of oil into the same skillet over medium heat and let it warm for 30 seconds until it shimmers slightly.

8. 8

   Pour the beaten eggs into the skillet. Let them sit untouched for 15 seconds until the bottom layer begins to set and look opaque.

9. 9

   Using a rubber spatula, gently push the cooked egg from the edge toward the center of the pan in slow, broad strokes. Let it rest 10 seconds, then push again, repeating for 2 minutes until the eggs look creamy with soft, yellow curds throughout.

10. 10

    Remove the skillet from heat and slide the scrambled eggs onto the serving plate next to the dumplings.

11. 11

    Microwave 4 frozen steamed buns on a microwave-safe plate, covered with a damp paper towel, on high for 2 minutes until they are soft and warm when you touch them gently.

12. 12

    While the buns heat, stir together 3 tablespoons of soy sauce and 1 tablespoon of honey in a small bowl until the honey dissolves completely and the mixture looks uniform.

13. 13

    Place the warm buns on the serving plate. Drizzle the soy-honey glaze over the dumplings and eggs, dividing evenly, about 1 teaspoon per component.

Tools you’ll need

• 10-inch skillet with lid
• small bowl
• fork
• rubber spatula
• small bowl for glaze
• measuring spoons
• microwave-safe plate
• paper towels

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