Cantonese Steamed Dim Sum Platter with Appetizers

Prepare har gow filling: Finely chop shrimp and bamboo shoots. Mix with white pepper, sesame oil, sugar, and cornstarch. Refrigerate for 20 minutes.

Make har gow wrappers: Combine wheat starch and cornstarch. Add boiling water and stir to form a dough. Knead until smooth, cover, and rest for 15 minutes. Roll into a log, cut into 20 pieces, and roll each into a thin circle.

Assemble har gow: Place a spoonful of filling in the center of each wrapper. Fold and pleat to seal. Place on a greased steamer tray.

Prepare siu mai filling: Mix ground pork, chopped shrimp, mushrooms, soy sauce, ginger, oyster sauce, sugar, and cornstarch. Stir until sticky.

Assemble siu mai: Place a wonton wrapper in your palm. Add a heaping spoonful of filling. Gather the edges around the filling, leaving the top exposed. Flatten the bottom. Place on a greased steamer tray.

Prepare char siu bao filling: Mix ground pork, char siu, oyster sauce, soy sauce, sugar, and cornstarch. Set aside.

Make char siu bao dough: Combine flour, water, sugar, baking powder, and oil. Knead into a smooth dough. Cover and rest for 20 minutes. Divide into 10 pieces. Roll each into a circle.

Assemble char siu bao: Place filling in the center of each dough circle. Gather edges and twist to seal. Place on parchment squares on a steamer tray.

Prepare cheung fun batter: Mix rice flour, cornstarch, water, salt, and oil until smooth. Set aside.

Steam cheung fun: Grease a shallow heatproof dish. Pour a thin layer of batter. Add shrimp and bean sprouts. Steam for 3 minutes. Roll up with a spatula. Repeat with remaining batter.

Prepare dipping sauce: Mix soy sauce, sugar, sesame oil, and chili if using.

Steam dim sum: Steam har gow for 6 minutes, siu mai for 8 minutes, char siu bao for 10 minutes, and cheung fun for 3 minutes (already steamed, just reheat).

Arrange on bamboo steamers with pickled vegetables and serve with dipping sauce.