Cantonese Steamed Dim Sum Platter with Assorted Appetizers

For har gow: Mix shrimp, bamboo shoots, soy sauce, sesame oil, and white pepper in a bowl. Place a small spoonful of filling in the center of a wonton wrapper. Moisten edges with water, fold and pleat to seal. Repeat.

For siu mai: Combine ground pork, chopped shrimp, mushrooms, oyster sauce, sugar, and salt. Place a spoonful of filling on a siu mai wrapper. Gather the wrapper around the filling, leaving the top open. Tap to flatten the bottom. Repeat.

For char siu bao: In a bowl, mix flour, yeast, sugar, oil, and warm water. Knead into a smooth dough. Cover and let rise for 1 hour. Meanwhile, make filling: heat water, add char siu, oyster sauce, hoisin, sugar, and cornstarch mixed with a little water to thicken. Cool.

After dough has risen, divide into 8 pieces. Flatten each piece, place a spoonful of filling in center, wrap and pleat to seal. Place on parchment paper.

Arrange the dim sum in bamboo steamers (or a steamer basket lined with parchment). Steam over high heat for 8-10 minutes until cooked.

While steaming, prepare dipping sauce by mixing chili oil, soy sauce, rice vinegar, sesame oil, and garlic. Serve steamed dim sum hot with pickled vegetables and dipping sauce.