Cantonese Steamed Dim Sum Assortment with Seasonal Vegetables

Prepare the shrimp dumpling filling: Finely chop the shrimp and mix with bamboo shoots, sesame oil, salt, and white pepper. Refrigerate until needed.

Make the dumpling wrappers: In a bowl, combine wheat starch and tapioca starch. Slowly add boiling water while stirring with chopsticks. Add vegetable oil and knead into a smooth dough. Cover with a damp cloth and let rest for 15 minutes.

Prepare the siu mai filling: In a bowl, combine ground pork, shiitake mushrooms, soy sauce, oyster sauce, ginger, sesame oil, salt, and white pepper. Mix well and set aside.

Prepare the vegetable dumpling filling: Heat vegetable oil in a pan, sauté napa cabbage, carrot, and cellophane noodles until soft. Season with salt, sugar, and sesame oil. Let cool.

Assemble shrimp dumplings (har gow): Roll the dough into a log and cut into small pieces. Roll each piece into a thin circle. Place a small amount of shrimp filling in the center. Fold and pleat to seal into a crescent shape. Repeat with remaining dough and filling.

Assemble siu mai: Place a wonton wrapper in your palm. Add about 1 tablespoon of pork filling in the center. Gather the edges around the filling, leaving the top open. Gently squeeze to form a cylinder. Tap the bottom to flatten slightly. Repeat with remaining wrappers and filling.

Assemble vegetable dumplings: Place a dumpling wrapper on a work surface. Add a spoonful of vegetable filling in the center. Moisten edges with water and fold into a half-moon shape, pleating the edge. Repeat.

Prepare the steamer: Line bamboo steamers with parchment paper or cabbage leaves. Arrange the dumplings in the steamers, leaving space between each.

Steam the dim sum: Bring water to a boil in a wok or steamer. Place the bamboo steamers over the boiling water. Steam shrimp dumplings for 6-8 minutes, siu mai for 8-10 minutes, and vegetable dumplings for 5-7 minutes, until cooked through. Keep warm.

Prepare the seasonal vegetables: Wash and trim the bok choy or choy sum. Heat vegetable oil in a wok, add garlic and stir-fry until fragrant. Add the vegetables and stir-fry for 2-3 minutes. Season with oyster sauce and sugar. Remove from heat.

Make the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, chili oil (if using), sesame oil, and sugar. Stir until sugar dissolves.

To serve: Arrange the steamed dumplings on a platter with the seasonal vegetables. Serve with the dipping sauce and garnish with scallions.