Cantonese Steamed Dim Sum Platter with Appetizers

Prepare the fillings. For har gow: Chop half the shrimp into small pieces and leave the rest whole. Mix with 1 tsp soy sauce, 1 tsp sesame oil, a pinch of sugar and white pepper. For siu mai: Combine ground pork, remaining chopped shrimp, bamboo shoots, 1 tbsp soy sauce, 1 tsp sesame oil, sugar, and white pepper. Mix well and set aside.

Make the cheung fun batter. In a bowl, whisk together rice flour, tapioca starch, and water until smooth. Stir in a pinch of salt and 1 tsp oil. Let rest for 15 minutes.

Prepare the cheung fun. Lightly oil a shallow heatproof dish (or use a steamer tray). Pour a thin layer of batter (about 1/4 cup) and tilt to spread. Place a few small shrimp on one side. Steam for 2-3 minutes until set and translucent. Using a spatula, roll the sheet into a log, enclosing the shrimp. Repeat with remaining batter. Cut into 3-4 cm pieces.

Assemble the har gow. Place a har gow wrapper on a work surface. Spoon about 1 tbsp of shrimp filling in the center. Fold the wrapper into a half-moon shape and pleat the edges to seal. Repeat with remaining wrappers.

Assemble the siu mai. Place a siu mai wrapper in your palm. Add about 1 tbsp of pork filling. Gather the edges around the filling, leaving the top exposed. Gently squeeze to shape. Top each with a small piece of shrimp or a pea for garnish.

Steam the dim sum. Line bamboo steamers with parchment paper or cabbage leaves. Arrange har gow and siu mai in separate steamers, leaving space between each. Steam over high heat for 6-8 minutes until cooked through. For cheung fun, steam briefly to reheat if needed.

Prepare the appetizers. Arrange pickled vegetables and seasoned peanuts in small dishes. Mix dipping sauce with soy sauce and chili oil if desired.

Serve. Place the bamboo steamers on a platter with the appetizers. Serve immediately with dipping sauce.