Cantonese Steamed Dim Sum Feast with Assorted Appetizers

Prepare the har gow filling: finely chop the shrimp and bamboo shoots, mix with sesame oil, salt, and white pepper. Refrigerate for 20 minutes.

For har gow wrappers: combine wheat starch and cornstarch in a bowl. Gradually add boiling water and stir with chopsticks until a dough forms. Add oil and knead until smooth. Cover with a damp cloth and let rest for 15 minutes.

Roll the dough into a log, cut into small pieces, and roll each into a thin circle. Place a teaspoon of filling in the center, fold and pleat to seal. Repeat until all filling is used.

Prepare siu mai filling: mix ground pork, chopped shrimp, shiitake mushrooms, soy sauce, sugar, salt, white pepper, sesame oil, and egg white in a bowl. Stir until well combined and slightly sticky.

Place a wonton wrapper in your palm, add a heaping teaspoon of filling, and gather the edges around the filling. Gently squeeze to form a cup shape, leaving the top exposed. Tap the bottom to flatten slightly.

Prepare char siu bao dough: dissolve sugar in warm water, add yeast, and let sit for 5 minutes until frothy. Mix flour and oil, add yeast mixture, and knead into a smooth dough. Cover and let rise until doubled, about 1 hour.

For char siu filling: heat a little oil in a pan, add diced char siu and stir-fry briefly. Add water, oyster sauce, soy sauce, and sugar. When bubbling, add cornstarch slurry and stir until thickened. Cool completely.

Punch down the risen dough, divide into 12 pieces. Roll each into a circle, place a spoonful of char siu filling in the center, and pleat to close. Set aside to proof for 20 minutes.

Prepare the appetizers: toss cucumber slices with rice vinegar, sesame oil, sugar, and salt. For jellyfish, mix with soy sauce, sesame oil, sugar, and chili oil. Chill until serving.

Arrange the prepared dumplings and buns in bamboo steamers lined with parchment paper. Bring water to a boil in a wok or steamer, place steamers on top, and steam over high heat: har gow and siu mai for 6-8 minutes, char siu bao for 10-12 minutes.

Serve the steamed dim sum on bamboo steamers with the cucumber salad and jellyfish appetizers. Enjoy hot with dipping sauces if desired.