Cantonese Steamed Dim Sum Platter

Prepare the har gow dough: In a bowl, mix wheat starch and tapioca starch. Add 1 cup boiling water and stir until a dough forms. Knead until smooth, cover, and rest for 10 minutes.

Make the har gow filling: In a bowl, combine shrimp, 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil, 1/4 teaspoon sugar, and a pinch of white pepper. Mix well.

Roll the har gow dough into a log and cut into 10 pieces. Flatten each piece into a thin circle. Place a spoonful of filling in the center, fold into a half-moon, and pleat the edges. Set aside.

Make the siu mai filling: In a bowl, mix ground pork, chopped shrimp, shiitake mushrooms, remaining soy sauce, sesame oil, sugar, white pepper, and cornstarch. Stir until sticky.

Take a wonton wrapper and place a spoonful of siu mai filling in the center. Gather the edges around the filling, leaving the top open. Repeat with 10 wrappers.

Make the vegetable dumplings: In a bowl, combine napa cabbage, carrots, wood ear mushrooms, and a pinch of salt. Let sit for 5 minutes, then squeeze out excess water. Mix in a little sesame oil.

Place a spoonful of vegetable filling in the center of a wonton wrapper. Fold into a half-moon and seal edges with water. Repeat with remaining wrappers.

Line bamboo steamer baskets with parchment paper or cabbage leaves. Arrange the dumplings in the steamer, leaving space between them.

Steam over high heat for 8-10 minutes for har gow and vegetable dumplings, and 10-12 minutes for siu mai, until cooked through.

Serve hot with soy sauce and chili oil for dipping.