Cantonese Steamed Dumplings and Appetizer Platter

For har gow filling: chop shrimp coarsely, mix with bamboo shoots, sesame oil, white pepper, salt, sugar, and cornstarch. Refrigerate for 30 minutes.

For siu mai filling: combine ground pork, chopped shrimp, mushrooms, soy sauce, oyster sauce, egg white, and a pinch of white pepper. Mix well and refrigerate.

For spring rolls: sauté bean sprouts, carrots, and vermicelli with a little soy sauce. Let cool. Place a spoonful on each spring roll wrapper and roll tightly, sealing with water.

For sesame balls: mix glutinous rice flour, sugar, and water to form a dough. Divide into small balls, flatten, wrap a small amount of red bean paste inside, shape into balls, roll in sesame seeds.

Assemble har gow: place a heaping teaspoon of shrimp filling in the center of a har gow wrapper. Pleat the edges to form a crescent shape, leaving the top open. Repeat.

Assemble siu mai: place a tablespoon of pork filling in the center of a siu mai wrapper. Gather the edges around the filling, leaving the top exposed. Gently squeeze to shape. Top with a small piece of carrot or pea.

Heat oil for deep frying to 350°F (175°C). Fry spring rolls until golden, about 3 minutes. Fry sesame balls until golden and puffed, about 5 minutes. Drain on paper towels.

Prepare steamer: line bamboo steamer with parchment paper or cabbage leaves. Arrange har gow and siu mai in steamer, leaving space between each. Steam over boiling water for 12-15 minutes.

For dipping sauce: combine soy sauce, rice vinegar, sesame oil, and minced garlic. Serve in small bowls.

Arrange steamed dumplings, spring rolls, and sesame balls on a platter. Serve with dipping sauce. Enjoy while hot.