Cantonese Steamed Dim Sum Platter with Appetizers

Prepare the har gow filling: Chop 100g shrimp into small pieces. Mix with bamboo shoots, cornstarch, soy sauce, sesame oil, and white pepper. Refrigerate for 30 minutes.

Make har gow dough: Combine wheat starch and cornstarch. Add boiling water and stir quickly. Add oil and knead into a smooth dough. Cover and rest for 20 minutes.

Divide har gow dough into 12 equal portions. Roll each into a thin circle. Place a spoonful of filling in the center and pleat to seal. Repeat.

Prepare siu mai filling: Combine remaining 100g shrimp (chopped), ground pork, soy sauce, sesame oil, and white pepper. Mix well.

Place a spoonful of siu mai filling onto each wrapper. Gather the edges to form an open-top dumpling. Top with a tiny piece of shrimp or carrot if desired.

Marinate jellyfish: Rinse shredded jellyfish under cold water. Mix with rice vinegar, sugar, and chili oil. Set aside.

Arrange har gow and siu mai in bamboo steamers lined with parchment. Steam over high heat for 8 minutes.

Serve the steamed dumplings with jellyfish appetizer, pickled vegetables, and dipping sauces.