Chinese Breakfast Feast: Mouthwatering Dim Sum Tower with Scrambled Eggs & Soy Milk Pudding

Allergens

Eggs, Soy (in soy milk and pudding)

Ingredients

• 24 pieces assorted dim sum (har gow, siu mai, shumai)
• 6 large eggs
• 1 cup soy milk
• 2 cups silken tofu
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 2 tbsp cornstarch
• 1/2 cup water
• 1 tbsp vegetable oil
• Fresh cilantro leaves for garnish

Instructions

1. Prepare the dim sum according to package instructions or recipe.
2. In a medium bowl, whisk together the eggs and 2 tbsp of water. Heat a non stick skillet over low heat, add the egg mixture, and scramble until just set. Set aside.
3. In another medium bowl, whisk together soy milk, silken tofu, sugar, vanilla extract, and cornstarch. Pour into a double boiler and cook on low heat until the pudding thickens. Chill in the refrigerator for 1 hour.
4. To assemble the breakfast feast, arrange the dim sum tower on a serving platter, alternating layers of different types of dim sum. Spoon the scrambled eggs around the base of the dim sum tower, and top with a generous scoop of soy milk pudding. Garnish with fresh cilantro leaves.

Chef’s Insight

To achieve the perfect texture for scrambled eggs, cook them over low heat and avoid stirring constantly. This allows the eggs to set slowly, resulting in soft and fluffy curds.

Notes

Dim sum wrappers may contain wheat, so check labels if you have a gluten sensitivity or allergy.