Cantonese Steamed Dumplings and Appetizer Sampler

For har gow: Chop shrimp into small pieces; mix with bamboo shoots, soy sauce, sesame oil, and white pepper. Place about 1 tablespoon filling in center of each wrapper; fold and pleat to seal. Set aside.

For siu mai: Combine ground pork, chopped shiitake, oyster sauce, sugar, and a pinch of white pepper. Place about 1 tablespoon filling on each wrapper; gather edges around filling, leaving top exposed. Flatten bottom slightly.

Prepare steamer: Line bamboo steamer with parchment or cabbage leaves. Arrange har gow and siu mai in steamer (do not overcrowd). Steam over boiling water for 8-10 minutes until filling is cooked through.

Prepare rice rolls: Slice rice noodle sheets into bite-sized pieces. Steam for 2-3 minutes to warm. Drizzle with sweet soy sauce.

Arrange steamed dumplings and rice rolls on a platter. Garnish with pickled vegetables and serve with chili oil for dipping.