Cantonese Spring Dim Sum Platter

Prepare the filling: In a bowl, combine chopped shrimp, ground pork, diced bamboo shoots, water chestnuts, chives, ginger, sesame oil, soy sauce, sugar, and white pepper. Mix well until sticky. Add egg white and mix to bind. Cover and refrigerate for 30 minutes.

Make har gow wrappers: Mix wheat starch with boiling water to form a dough. Knead until smooth, cover with a damp cloth, and rest for 20 minutes. Roll into a log, cut into small pieces, and roll each into thin, translucent circles (about 8cm diameter).

Assemble har gow: Place a spoonful of filling in the center of each wrapper. Fold and pleat to form a crescent shape, sealing edges tightly. Place on a cornstarch-dusted tray.

Assemble siu mai: Place a wonton wrapper in your palm, add filling, and gather edges to form an open-top cup shape. Smooth the top and garnish with a small piece of carrot.

Steam the dim sum: Arrange har gow and siu mai in bamboo steamers lined with parchment or cabbage leaves. Steam over high heat for 8-10 minutes until cooked through and wrappers are translucent.

Serve: Arrange steamed dim sum in bamboo steamers on a platter. Garnish with edible flowers for a spring touch. Serve immediately with chili oil or soy sauce for dipping.