Cantonese Steamed Dim Sum Selection

Prepare the fillings: For har gow, combine 150g shrimp (chopped), bamboo shoots, 1/2 tbsp ginger, 1/2 tbsp scallions, 1 tsp soy sauce, 1/2 tsp sesame oil, and a pinch of white pepper. Mix well and refrigerate.

For siu mai, combine the remaining 50g shrimp (minced), ground pork, 1/2 tbsp ginger, 1/2 tbsp scallions, 1 tsp soy sauce, 1/2 tsp sesame oil, salt, and white pepper. Mix until well combined.

If making wrappers from scratch: Mix flour and boiling water until a dough forms. Knead until smooth, cover, and rest for 30 minutes. Roll into thin circles. Otherwise, use store-bought wrappers.

To assemble har gow: Place a heaping teaspoon of har gow filling in the center of a wrapper. Fold the wrapper in half and pleat the edges to seal, creating a crescent shape. Repeat with remaining wrappers.

To assemble siu mai: Place a heaping teaspoon of siu mai filling in the center of a wrapper. Bring the edges up around the filling, leaving the top open. Gently squeeze to form a cup shape. Repeat.

Prepare a steamer: Line a bamboo or metal steamer with parchment paper or lightly oil the surface. Arrange the dumplings with space between them.

Bring water to a boil in a wok or pot, place the steamer on top, and steam over high heat for 8-10 minutes, or until the dumplings are cooked through and wrappers are translucent.

Serve hot with soy sauce or chili oil for dipping.