Cantonese Steamed Dim Sum Platter with Assorted Appetizers

Prepare the har gow filling: In a bowl, combine shrimp, bamboo shoots, sesame oil, salt, and white pepper. Mix well and refrigerate.

Make the har gow wrappers: In a large bowl, mix wheat starch and cornstarch. Gradually add boiling water, stirring with a wooden spoon until a dough forms. Add vegetable oil and knead until smooth. Cover with a damp cloth.

Roll out small portions of har gow dough into thin circles (about 3 inches in diameter). Place a teaspoon of filling in the center and fold into a crescent shape, pleating the edges. Set aside on a parchment-lined tray.

Prepare the siu mai filling: In a bowl, combine ground pork, chopped shrimp, mushrooms, soy sauce, oyster sauce, sugar, white pepper, and sesame oil. Mix until well combined.

Place a siu mai wrapper in the palm of your hand. Add about 1 tablespoon of filling and gather the wrapper up around the filling, leaving the top exposed. Tap the bottom to flatten and shape. Repeat with remaining filling and wrappers.

Prepare the char siu bao filling: In a small saucepan, combine char siu, oyster sauce, soy sauce, sugar, and cornstarch mixture. Cook over medium heat until thickened. Let cool.

Divide the bao dough into small balls and roll each into a circle. Place a spoonful of filling in the center, gather the edges, and twist to seal. Place seam-side down on a parchment-lined tray.

For appetizers: In a small bowl, mix rice vinegar, sugar, and salt. Add daikon and cucumber slices; toss and let marinate for at least 30 minutes.

For soy-marinated eggs: Combine soy sauce, water, sugar, and garlic in a bowl. Add the hard-boiled eggs and let marinate for at least 1 hour, turning occasionally.

Prepare the steamer: Fill a wok or large pot with water and bring to a boil. Line bamboo steamers with parchment paper or cabbage leaves.

Steam the dim sum in batches: Arrange har gow and siu mai in one steamer, and char siu bao in another. Steam over high heat: har gow and siu mai for 6-8 minutes, char siu bao for 10-12 minutes, until cooked through.

Arrange the steamed dim sum on a platter with the pickled vegetables and soy-marinated eggs. Serve immediately with soy sauce or chili oil for dipping.