Homemade Dim Sum Platter

Ingredients

Instructions

1. 1

   MAKE THE HAR GOW DOUGH: In a heatproof bowl, combine tapioca starch and rice flour. Pour boiling water over the mixture and stir vigorously with chopsticks or a fork until a shaggy dough forms. Once cool enough to handle, knead 3-4 minutes until smooth and pliable. The dough should be slightly translucent - if too sticky, add more tapioca starch; if crumbly, add drops of warm water. Cover with plastic wrap and rest 30 minutes.

2. 2

   PREPARE THE HAR GOW FILLING: Pat shrimp completely dry - moisture is the enemy of a good filling. Roughly chop half the shrimp and finely mince the other half for varied texture. Combine with sesame oil, white pepper, half the minced ginger, a pinch of salt, and 1/4 tsp sugar. Mix in one direction only (this develops the bouncy texture). Refrigerate while preparing other components.

3. 3

   MAKE THE SIU MAI FILLING: Combine ground pork with finely diced mushrooms, minced bamboo shoots, tamari, oyster sauce, sesame oil, remaining ginger, white pepper, and 2 tbsp cold water. Mix vigorously in one direction for 2-3 minutes until the mixture becomes sticky and cohesive - this is crucial for the characteristic bouncy texture. The mixture should pull away from the bowl cleanly.

4. 4

   PREPARE THE BAO DOUGH: In a large bowl, combine rice flour with warm (not hot) water and yeast. Let stand 5 minutes until foamy. Add remaining rice flour, sugar, and a pinch of salt. Knead 8-10 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 1-1.5 hours until doubled in size.

5. 5

   MAKE THE CHAR SIU BAO FILLING: Once bao dough has risen, punch down and divide into 8 equal pieces. Roll each into a 4-inch circle, thicker in the center. Place 2 tbsp char siu (BBQ pork) mixture in the center. Gather edges and pleat around the filling, twisting at the top to seal. Place each bao on a small square of parchment paper.

6. 6

   FORM THE HAR GOW: Divide dough into 12 pieces. Using a cleaver or tortilla press greased with oil, flatten each into a thin 3-inch round (should be slightly translucent). Place 1 tbsp shrimp filling in the center. Fold in half and create 7-10 pleats along one edge only, pressing to seal. The pleated side should curve like a crescent. Work quickly as the dough dries out fast.

7. 7

   SHAPE THE SIU MAI: Use store-bought round dumpling wrappers or cut har gow dough into rounds. Place 1 heaping tbsp filling in the center. Gather the wrapper around the filling, leaving the top open. Flatten the bottom so it stands upright. The wrapper should form a cup shape with filling exposed at the top. Optionally garnish each with a small piece of carrot or pea.

8. 8

   STEAM THE DIM SUM: Line bamboo steamer baskets with cabbage leaves or parchment (prevents sticking). Arrange dumplings 1 inch apart. Steam har gow over vigorously boiling water for 6-8 minutes until wrappers turn translucent. Steam siu mai 10-12 minutes until pork is cooked through (filling should feel firm). Steam bao 12-15 minutes until puffed and cooked through. Don't overcrowd - work in batches.

9. 9

   PREPARE DIPPING SAUCES: Mix tamari with rice vinegar and a drop of sesame oil for a classic sauce. Optionally add chili oil or crispy garlic. For variety, prepare a ginger-scallion sauce by combining minced ginger, sliced scallions, and hot oil.

10. 10

    ASSEMBLE AND SERVE: Arrange the steamed dim sum on a large platter or in the bamboo steamers for presentation. Serve immediately while hot - har gow wrappers toughen as they cool. Provide individual dipping sauce dishes for each person.