Cantonese Steamed Dumplings and Appetizer Platter

Prepare the fillings: For har gow, finely chop half of the shrimp and coarsely chop the other half. Mix with 1 tsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper, and 1 tsp cornstarch. For siu mai, combine ground pork, remaining chopped shrimp, 1 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper, and 1 tbsp cornstarch. Mix well.

Assemble dumplings: For har gow, place a heaping teaspoon of shrimp filling in the center of each round wrapper. Pleat edges to form a crescent and seal. For siu mai, place a rounded tablespoon of pork filling in the center of a siu mai wrapper. Gather edges around the filling, leaving the top exposed. Gently flatten the bottom.

Marinate ribs: In a bowl, combine pork ribs with black beans, garlic, oyster sauce, shaoxing wine, 1 tsp sugar, 1/2 tsp sesame oil, and 1 tsp cornstarch. Let marinate 15 minutes.

Prepare accompaniments: Toss cucumber slices with rice vinegar, 1 tbsp sugar, and salt. Set aside. Arrange pickled vegetables on a small plate.

Steam dumplings: Line bamboo steamers with parchment or cabbage leaves. Arrange har gow and siu mai in separate steamer baskets, leaving space between each. Steam over boiling water for 8-10 minutes until wrappers are translucent and filling is cooked.

Steam ribs: Place marinated ribs in a shallow heatproof bowl. Steam in a steamer basket for 20-25 minutes until tender.

Serve: Arrange steamed dumplings and ribs on a platter with cucumber salad and pickled vegetables. Drizzle ribs with any accumulated juices. Serve with soy sauce and chili oil if desired.