Cantonese Steamed Dumpling and Appetizer Platter

For har gow filling: Chop half the shrimp into small pieces and mince the rest. Combine with bamboo shoots, 1 teaspoon soy sauce, 1 teaspoon sesame oil, a pinch of sugar, and white pepper. Mix well and refrigerate.

For siu mai filling: Combine ground pork, remaining shrimp (chopped), shiitake mushrooms, 1 teaspoon soy sauce, 1 teaspoon sesame oil, sugar, and white pepper. Mix well.

For chive dumpling filling: Mix chopped chives, vermicelli, 1 teaspoon sesame oil, and a pinch of white pepper. Set aside.

Assemble har gow: Place a har gow wrapper on a lightly floured surface. Add a teaspoon of har gow filling in the center. Fold the wrapper in half and pleat the edges to seal, forming a crescent shape. Brush with egg to seal if needed.

Assemble siu mai: Place a siu mai wrapper in your palm. Add a tablespoon of siu mai filling in the center. Gather the edges around the filling, leaving the top exposed. Squeeze gently to shape. Flatten the bottom slightly.

Assemble chive dumplings: Place a har gow wrapper on a surface. Add a teaspoon of chive filling. Fold in half and pinch edges to seal, making a half-moon shape.

Line bamboo steamers with napa cabbage leaves. Arrange the dumplings in the steamer, leaving space between each. Bring water in a wok or pot to a boil. Place steamer over boiling water, cover, and steam for 10-12 minutes until wrappers are translucent and filling is cooked.

Meanwhile, prepare dipping sauce: Combine 1/4 cup soy sauce and rice vinegar. Garnish with ginger.

Serve the steamed dumplings on the bamboo steamer with dipping sauce and pickled vegetables on the side.