Peel the Chinese turnips and grate them using a box grater or a food processor fitted with a grating blade. After grating, squeeze out excess water from the turnips using a clean cloth or cheesecloth. Removing the excess moisture is crucial to achieve the right texture in the final dish.

Rehydrate the dried shrimp and shiitake mushrooms in separate bowls of hot water for about 20-30 minutes until they become plump and tender. Once rehydrated, chop the shrimp and mushrooms into small pieces.

In a small pan, cook the diced Chinese sausages over medium heat until they release their flavorful oils and become slightly crispy. Remove the sausages from the pan and set them aside.

In a bowl, mix together the soy sauce, oyster sauce, white pepper, sugar, and sesame oil. This seasoning sauce will add a wonderful depth of flavor to the Turnip Cake Dim Sum.

In a large mixing bowl, combine the rice flour, wheat starch, and cornstarch. Gradually add the water or chicken/vegetable broth to the dry ingredients while whisking continuously to create a smooth and lump-free batter.

In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Next, add the chopped dried shrimp, rehydrated shiitake mushrooms, and dried shrimp roe (if using), and stir-fry for a few minutes until the flavors are well combined.

Add the grated and drained turnips to the wok, and stir-fry with the sautéed aromatics until they are fully coated with the flavorful oil.

Pour the prepared seasoning sauce over the turnip mixture in the wok and continue to stir-fry for another 2-3 minutes, allowing the turnips to absorb the flavors of the seasoning.

Gradually pour the batter mixture into the wok with the turnips, stirring continuously to ensure even distribution of the batter. Keep stirring until the mixture thickens and forms a smooth and cohesive mixture.

Prepare a deep, greased round cake pan or a square baking dish. Transfer the turnip mixture into the greased pan and smooth the top with a spatula to create an even surface.

Place the cake pan with the turnip mixture in a steamer, and steam over high heat for approximately 45 minutes to 1 hour, or until the Turnip Cake Dim Sum is cooked through and becomes firm to the touch.

Once steamed, remove the Turnip Cake Dim Sum from the steamer and let it cool slightly in the pan. Once cooled, cover the pan with plastic wrap and refrigerate the cake for at least 3-4 hours or overnight to allow it to set.

Once the Turnip Cake Dim Sum is thoroughly chilled and set, remove it from the cake pan and slice it into pieces of your desired thickness. Traditionally, the cake is sliced into rectangular or square shapes.

In a non-stick pan or cast-iron skillet, heat a small amount of vegetable oil over medium heat. Place the slices of Turnip Cake Dim Sum in the pan and cook until both sides turn golden brown and crispy. The dim sum should have a delicious contrast of textures, with a tender interior and a crispy exterior.

Garnish the pan-fried Turnip Cake Dim Sum with chopped green onions and cilantro. The vibrant colors of the herbs add a fresh and appealing touch to the dish.

Serve the Turnip Cake Dim Sum hot, either on its own or with your choice of dipping sauce, such as chili sauce or hoisin sauce.

Turnip Cake Dim Sum is an excellent addition to a dim sum spread, along with other favorites like shrimp dumplings (har gow) and siu mai.