Cantonese Dim Sum Platter with Autumn Delights

Prepare the fillings: In a bowl, mix half the shrimp with pork, mushrooms, bamboo shoots, soy sauce, sesame oil, sugar, white pepper, cornstarch, and egg white. Stir until sticky. Set aside.

For the har gow filling: Combine remaining shrimp with a pinch of salt and white pepper. Mix well.

For the taro and chestnut filling: Mash taro and chestnuts with a little sugar and oil. Mix in diced pumpkin.

Make har gow: Place a wrapper in your palm, add a teaspoon of shrimp filling, fold into a crescent, and pleat the edge. Repeat.

Make shumai: Place a wrapper in your palm, add a tablespoon of pork filling, gather the edges to form a cup, and leave the top open. Top with a piece of shrimp or mushroom. Repeat.

Make taro dumplings: Take a small portion of taro-chestnut filling, shape into a ball, and coat with cornstarch. Repeat.

Heat oil in a wok or deep fryer to 180°C. Fry taro dumplings until golden brown. Drain on paper towels.

Line bamboo steamers with parchment paper. Arrange har gow, shumai, and taro dumplings in separate steamers.

Steam har gow and shumai over high heat for 8-10 minutes until cooked through. Steam taro dumplings for 5 minutes if not fried, or skip if fried.

Serve hot with soy sauce and chili oil on the side.