Cantonese Dim Sum Platter with Autumn Delights

Prepare the filling for har gow: In a bowl, combine chopped shrimp, half of the diced pork belly, bamboo shoots, half of the diced carrot, and half of the shiitake mushrooms. Add oyster sauce, sesame oil, sugar, white pepper, and cornstarch. Mix well and refrigerate for 30 minutes.

Prepare the filling for siu mai: In another bowl, combine the remaining diced pork belly, remaining carrot, remaining shiitake mushrooms, and whole shrimp. Add a pinch of salt and mix well.

To make har gow: Take a har gow wrapper and place a teaspoon of shrimp filling in the center. Fold the wrapper in half and pleat the edges to seal, forming a crescent shape. Repeat with remaining wrappers and filling.

To make siu mai: Take a siu mai wrapper and place a tablespoon of pork filling in the center. Gather the edges of the wrapper around the filling, leaving the top open. Garnish with a whole shrimp and a sprinkle of shredded dried scallop. Repeat with remaining wrappers and filling.

Line bamboo steamer baskets with lotus leaves and lightly grease with vegetable oil. Arrange the har gow and siu mai in the baskets, leaving space between them.

Steam over high heat for 8-10 minutes until the wrappers are translucent and the filling is cooked through.

Meanwhile, prepare autumn vegetables: Steam or blanch the remaining diced carrot and any other seasonal vegetables like pumpkin or sweet potato until tender.

Serve the dim sum hot in the bamboo steamers, accompanied by the steamed autumn vegetables and your favorite dipping sauces such as soy sauce, vinegar, and chili oil.