Cantonese Steamed Dim Sum Platter

Prepare har gow filling: Chop shrimp coarsely, mix with bamboo shoots, sesame oil, white pepper, salt, and cornstarch. Refrigerate.

Make har gow wrappers: Combine wheat starch and tapioca starch. Pour in boiling water and stir with a spatula until a dough forms. Add oil and knead until smooth. Cover with a damp cloth.

Prepare siu mai filling: Mix ground pork, chopped shrimp, mushrooms, soy sauce, oyster sauce, sugar, white pepper, sesame oil, and cornstarch. Stir in one direction until sticky. Refrigerate.

Prepare char siu bao dough: In a bowl, combine flours, sugar, and yeast. Add warm water and oil, mix into a dough. Knead for 10 minutes until smooth. Cover and let rise until doubled, about 1 hour.

Prepare char siu filling: Heat a small saucepan with water, sugar, oyster sauce, soy sauces, and sesame oil. Bring to a simmer. Add cornstarch slurry, stir until thickened. Mix in diced char siu. Cool.

Prepare spring rolls: Stir-fry cabbage, carrot, and bean sprouts with soy sauce and sugar until just tender. Cool.

Assemble har gow: Roll dough into a log, cut into 12 pieces. Flatten each into a thin round. Place a teaspoon of filling in center, fold and pleat to seal. Repeat.

Assemble siu mai: Place a wonton wrapper on your palm, add filling, and gather the edges around the filling, leaving the top open. Tap the bottom to flatten. Repeat.

Assemble char siu bao: Punch down dough, knead in baking powder. Divide into 6 pieces. Flatten each, wrap in char siu filling, and pleat to seal. Place on parchment squares.

Assemble spring rolls: Place filling on wrapper, fold and roll tightly, sealing edges with water.

Steam dim sum: Arrange har gow, siu mai, and char siu bao in bamboo steamers lined with parchment. Steam over boiling water for 6-8 minutes for har gow and siu mai, and 10-12 minutes for bao.

Fry spring rolls: Heat oil to 180°C (350°F). Fry until golden and crispy, about 3-4 minutes.

Serve all dim sum on a platter with soy sauce, chili oil, or your favorite dipping sauces.