Spring Dim Sum Platter

Prepare the fillings: In a bowl, mix shrimp, half of the ground pork, bamboo shoots, 1 tablespoon soy sauce, sesame oil, sugar, white pepper, and egg white for the shrimp dumpling filling. In another bowl, combine remaining pork, char siu, oyster sauce, green onion, and ginger for the siu mai filling. Chill both for 30 minutes.

Assemble the dim sum: For shrimp dumplings, place a teaspoon of shrimp filling in the center of a wheat starch wrapper, fold into a pleated crescent, and seal. For siu mai, place a teaspoon of pork-char siu filling in a wonton wrapper, gather edges up, and leave the top open. For char siu bao, wrap diced char siu in bao dough and seal into a ball.

Steam the dim sum: Line bamboo steamers with cabbage leaves. Arrange dumplings, siu mai, and buns in separate steamers, leaving space between them. Steam over boiling water for 15-20 minutes until wrappers are translucent and fillings are cooked through.

Serve immediately: Present the steamed dim sum in the bamboo steamers as a platter. Accompany with small dishes of soy sauce for dipping, and enjoy while hot for the best texture and flavor.