Cantonese Steamed Dim Sum Platter with Assorted Appetizers

Prepare the steamer: Fill a wok or large pot with water and bring to a boil. Line bamboo steamers with parchment paper or cabbage leaves to prevent sticking.

Arrange the frozen dumplings and buns in the steamers, leaving space between each piece to allow for expansion. Place the steamers over the boiling water and cover.

Steam for 10-12 minutes, or until the dumplings are cooked through and the buns are fluffy. Ensure the water doesn't run dry; add more if needed.

While steaming, prepare the appetizers: If using frozen edamame, blanch in boiling water for 3-4 minutes, then drain and sprinkle with salt. For pickled cucumbers, slice and toss with rice vinegar and a pinch of sugar. Arrange century egg slices with pickled ginger.

Once the dumplings and buns are done, carefully remove them from the steamer and arrange on a serving platter with the appetizers.

Mix soy sauce with a few drops of sesame oil and chili oil if desired for a dipping sauce. Serve the platter hot with the dipping sauce on the side.