Cantonese Dim Sum Feast

For Har Gow: Mix 200g shrimp, 100g bamboo shoots, 1 tsp salt, 1 tsp sugar, 1 tbsp cornstarch, and 1 tsp sesame oil. Refrigerate.

For Har Gow Wrappers: Combine 150g wheat starch and 50g tapioca starch. Pour in 200ml boiling water and stir. Add 1 tbsp oil, knead into dough. Cover and rest 15 min.

Roll dough into a log, cut into 12 pieces. Roll each into a thin circle. Place filling in center, pleat and seal to form crescent.

For Siu Mai: Mix 200g pork, 100g shrimp, 2 minced shiitake, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp ginger, 1 tsp white pepper, 1 tbsp cornstarch. Refrigerate.

Place a wonton wrapper in your palm, add 1 tbsp filling. Gather edges around filling, leaving top exposed. Press gently.

For Spring Rolls: Sauté bean sprouts, carrot, and shiitake with soy sauce and sesame oil. Cool. Place filling on wrapper, roll tightly, seal with water.

For Turnip Cakes: Squeeze excess water from grated daikon. Mix with rice flour, cornstarch, water, sausage, mushrooms, salt, and pepper. Pour into greased dish, steam 40 min. Cool, then slice and pan-fry until golden.

Steam har gow and siu mai in bamboo steamers over boiling water for 6-8 minutes until cooked. Deep-fry spring rolls until golden. Serve all with soy sauce and chili oil.