Cantonese Steamed Dim Sum Feast with Assorted Appetizers

For har gow: Combine shrimp, bamboo shoots, salt, sugar, sesame oil, white pepper, and cornstarch in a bowl. Mix well and refrigerate for 30 minutes.

For har gow dough: Mix wheat starch and tapioca starch in a bowl. Pour in boiling water and stir quickly with a wooden spoon. Add oil and knead into a smooth dough. Cover with a damp cloth and let rest for 10 minutes.

For siu mai filling: In a large bowl, combine minced pork, minced shrimp, mushrooms, soy sauce, oyster sauce, sugar, sesame oil, white pepper, and cornstarch. Mix until sticky. Refrigerate.

For char siu bao dough: Dissolve yeast and sugar in warm water and let stand for 5 minutes until frothy. Mix flour and salt in a bowl, add yeast mixture and oil, and knead into a smooth dough. Cover and let rise in a warm place until doubled, about 1 hour.

For char siu filling: In a pan, combine char siu, oyster sauce, hoisin sauce, sugar, and water. Bring to a simmer, then add cornstarch slurry and stir until thickened. Remove from heat and cool.

For pickled vegetables: In a small saucepan, combine rice vinegar, sugar, salt, and water. Heat until sugar dissolves. Pour over the shredded cabbage, carrot, and daikon in a bowl. Let cool and refrigerate until serving.

For spring rolls: In a pan, sauté shrimp, bean sprouts, carrot, and mushrooms with oyster sauce and sesame oil until just cooked. Place a spoonful on each spring roll wrapper, fold in the sides, and roll tightly. Seal the edge with water.

For soy-marinated chicken: In a bowl, mix soy sauces, oyster sauce, sugar, garlic, and ginger. Add chicken and marinate for at least 30 minutes. In a pan, heat oil over medium heat, add chicken and cook until browned on both sides. Add marinade and water, cover, and simmer for 15 minutes until cooked through. Slice and set aside.

To assemble har gow: Divide the dough into 12 equal portions. Roll each into a thin circle. Place a spoonful of filling in the center, fold in half, and pleat the edges to seal. Place on a lightly oiled plate.

To assemble siu mai: Place a wrapper on your palm, add about 1 tablespoon of filling in the center. Gather the edges up to form a cup shape, leaving the top exposed. Tap the bottom lightly to flatten. Garnish with carrot on top.

To assemble char siu bao: Punch down the dough, divide into 6 pieces. Roll each into a circle, place a spoonful of filling in the center, and gather the edges to pleat and seal. Place on a small square of parchment paper.

To steam: Prepare a steamer with water and bring to a boil. Steam the har gow and siu mai in a single layer for 6-8 minutes. Steam the char siu bao for 10-12 minutes. Meanwhile, heat oil in a pan and fry the spring rolls until golden brown and crispy, about 3-4 minutes.

To serve: Arrange the steamed dim sum on a bamboo steamer lined with lettuce or parchment. Serve with the fried spring rolls, pickled vegetables, and sliced soy-marinated chicken on the side. Garnish with spring onion and chili.