Cantonese Dim Sum Platter with Spring Vegetables

Prepare the fillings: In a bowl, combine half the shrimp, ground pork, bamboo shoots, pea sprouts, shiitake mushrooms, ginger, sesame oil, soy sauce, oyster sauce, white pepper, and sugar. Mix well and refrigerate for 30 minutes.

Make har gow wrappers: Mix wheat starch with boiling water to form a dough, knead until smooth, roll into a log, and cut into small pieces. Roll each piece into thin circles for wrappers.

Assemble har gow: Place a portion of the remaining shrimp in the center of each wrapper, fold and pleat to form a crescent shape, sealing the edges. Dust with cornstarch to prevent sticking.

Assemble siu mai: Place a wonton wrapper in your hand, add a spoonful of the pork and vegetable filling, and gather the edges to form an open-topped dumpling, smoothing the top.

Prepare cheung fun: Lay a rice noodle sheet flat, spread a thin layer of the filling, roll up tightly, and cut into pieces. Repeat for more rolls.

Steam the dim sum: Arrange har gow, siu mai, and cheung fun in bamboo steamers lined with parchment paper. Steam over high heat for 8-10 minutes until cooked through.

Serve hot with dipping sauces such as soy sauce with chili or hoisin sauce, garnished with extra pea sprouts if desired.