Cantonese Steamed Dim Sum Platter

Prepare har gow filling: In a bowl, mix shrimp, bamboo shoots, sesame oil, white pepper, and salt. Set aside.

Make har gow wrappers: Combine wheat starch and tapioca starch in a bowl. Pour in boiling water and stir quickly with a spatula. Add oil and knead into a smooth dough. Cover and let rest for 10 minutes.

Roll har gow wrappers: Divide dough into small balls (about 20). Roll each into a thin circle. Place a teaspoon of filling in the center, fold and pleat to seal. Repeat.

Prepare siu mai filling: Mix ground pork, chopped shrimp, mushrooms, ginger, soy sauce, oyster sauce, sesame oil, and white pepper until well combined.

Assemble siu mai: Place a siu mai wrapper in your palm, add filling, and gather up the sides to form a cup shape, leaving the top open. Tap gently to flatten the bottom. Repeat.

Prepare chive dumpling filling: Mix chives, ground pork, soy sauce, sesame oil, salt, and white pepper.

Make chive dumpling wrappers: In a bowl, combine flour and boiling water. Stir, then add oil and knead into a smooth dough. Cover and rest for 10 minutes.

Roll chive dumpling wrappers: Divide dough into small balls and roll into thin circles. Place a teaspoon of filling in the center, fold over to form a half-moon, and seal the edges. Repeat.

Prepare steamer: Line bamboo steamers with parchment paper or cabbage leaves.

Steam dim sum: Place the dumplings in the steamer, leaving space between them. Steam over high heat for about 6-8 minutes for har gow, 8-10 minutes for siu mai, and 6-8 minutes for chive dumplings, or until cooked through.

Serve: Arrange the steamed dim sum on a platter with pickled vegetables and chili oil on the side. Serve hot.