What are common mistakes when making Chinese dim sum steaming and wrapping?

Question

Accepted Answer

Water not at a full rolling boil before placing steamers. Not lining steamers properly — dumplings stick. Overcrowding — steam needs circulation space. Opening the lid to check too often. Har gow wrapper too thick — it should be translucent, almost see-through. Not enough fat in siu mai filling — the pork fat is what keeps it juicy during steaming.