Cantonese Steamed Dim Sum Feast with Assorted Appetizers

Prepare the har gow wrapper: In a mixing bowl, combine wheat starch and tapioca starch. Gradually add boiling water while stirring with chopsticks until a dough forms. Add oil and knead until smooth. Cover with a damp cloth and let rest for 30 minutes.

Make the har gow filling: In a bowl, mix chopped shrimp, bamboo shoots, sesame oil, white pepper, salt, sugar, and ginger juice. Stir well to combine. Refrigerate until needed.

Prepare the siu mai filling: In a large bowl, combine ground pork, chopped shrimp, shiitake mushrooms, soy sauce, oyster sauce, sugar, white pepper, and cornstarch. Mix thoroughly in one direction until sticky. Cover and refrigerate.

Prepare the char siu bao dough: In a small bowl, dissolve yeast in warm milk with a pinch of sugar and let stand for 5 minutes until frothy. In a large bowl, mix flour and sugar. Add yeast mixture and oil, then knead into a smooth dough. Cover and let rise in a warm place for about 1 hour or until doubled in size.

Make the char siu filling: In a pan, combine diced char siu, char siu sauce, oyster sauce, soy sauce, and sugar. Stir over medium heat until bubbling. Add cornstarch mixture and stir until thickened. Remove from heat and let cool completely.

Assemble the har gow: Divide the dough into small balls (about 10g each). Roll each into a thin circle. Place a spoonful of shrimp filling in the center. Fold and pleat the edges to seal, forming a crescent shape. Place on a greased steamer tray.

Assemble the siu mai: Take a wonton wrapper and place a small mound of filling in the center. Gather the edges up around the filling, leaving the top exposed. Gently squeeze the middle to shape. Tap the bottom to flatten. Decorate the top with a few peas or carrot bits if desired. Place on a greased steamer tray.

Assemble the char siu bao: Punch down the risen dough and knead briefly. Divide into 12 equal pieces. Roll each into a circle, place a spoonful of filling in the center, and pleat to close the top. Place on a small square of parchment paper.

Prepare the appetizers: For the jellyfish, rinse the prepared jellyfish under cold water and drain. In a bowl, mix jellyfish with sesame oil, rice vinegar, sugar, and salt. Toss with cucumber and carrot juliennes. Set aside. Arrange pickled vegetables in a separate dish.

Steam the dim sum in batches: Bring a wok or steamer with water to a boil. Place the har gow and siu mai in the steamer, cover, and steam over high heat for 5-6 minutes. Steam the char siu bao for 8-10 minutes. Ensure the water level is sufficient but not touching the food.

Serve the hot dim sum on bamboo steamers or a large platter, accompanied by the jellyfish and pickled vegetable appetizers. Provide small dishes of soy sauce, chili oil, and Chinese mustard for dipping. Enjoy immediately with Chinese tea.