Cantonese Dim Sum Platter

Prepare the har gow filling: In a bowl, combine chopped shrimp, 1/2 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Mix well and refrigerate.

Prepare the har gow dough: In a heatproof bowl, mix wheat starch and tapioca starch. Bring 1/4 cup water to a boil and pour over the starch mixture, stirring quickly with a fork until a dough forms. Knead until smooth, cover and rest.

Prepare the siu mai filling: In a bowl, combine diced pork belly, diced char siu, minced garlic, minced ginger, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon oyster sauce, and 1 tablespoon cornstarch. Mix well.

Prepare the char siu bao dough: In a bowl, mix all-purpose flour, baking powder, 1 tablespoon sugar, and 1/2 teaspoon salt. Add 1/4 cup water and 1 tablespoon vegetable oil. Knead until smooth, cover and let rise for 30 minutes.

Prepare the char siu bao filling: Heat 1 tablespoon vegetable oil in a pan, add diced char siu and stir-fry. Add hoisin sauce, oyster sauce, 1 teaspoon sugar, and 1/4 cup water. Thicken with cornstarch slurry. Cool.

Assemble har gow: Roll out small portions of har gow dough into thin circles. Place a teaspoon of shrimp filling in the center. Fold into a half-moon shape, pleating the edge. Repeat.

Assemble siu mai: Place a spoonful of pork filling in the center of a thin wonton wrapper (or use har gow dough). Gather the edges up around the filling, leaving the top open. Repeat.

Assemble char siu bao: Roll out small portions of bao dough into circles. Place a spoonful of char siu filling in the center. Pleat and seal the top. Repeat.

Steam the dim sum: Line bamboo steamers with parchment paper. Arrange har gow, siu mai, and char siu bao in separate steamers, leaving space between them. Steam over high heat for 8-10 minutes for har gow and siu mai, and 12-15 minutes for char siu bao, until cooked through.

Serve immediately with soy sauce, chili oil, and vinegar for dipping.