Cantonese Steamed Siu Mai and Har Gow Platter

For the fillings: Roughly chop half the shrimp (200g total) into small pieces, reserve the other half whole for har gow. For siu mai, combine ground pork, finely chopped pork fatback, chopped shrimp, soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, salt, cornstarch, and egg white. Mix vigorously in one direction until sticky. Cover and refrigerate for 30 minutes.

For har gow dough: In a bowl, mix wheat starch and cornstarch. Pour in boiling water and stir quickly with chopsticks to form a dough. Add lard or oil and knead until smooth. Cover with damp cloth and let rest for 15 minutes.

Assemble har gow: Divide dough into 12 equal pieces. Keep covered. Roll each piece into a thin circle (about 8cm diameter). Place a whole shrimp and a small spoonful of the siu mai filling (or use extra shrimp) in the center. Fold in half and pleat the edges to seal. Place on parchment-lined bamboo steamer.

Assemble siu mai: Place a wonton wrapper on your palm. Add about 1 tablespoon of filling in the center. Gather the edges around the filling, leaving the top exposed. Gently squeeze to shape. Tap the bottom to flatten. Top with a few carrot dice. Place on parchment-lined steamer.

Steam: Bring water to a boil in a wok or steamer. Place bamboo steamer baskets over boiling water (ensure water doesn't touch dumplings). Steam har gow for 6-8 minutes, and siu mai for 8-10 minutes, until cooked through.

Serve immediately on the bamboo steamer with appetizers like pickled ginger, chili oil, and soy sauce. Garnish har gow with pea shoots or cilantro.