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Preheat oven to 180°C/160°C fan-forced and bring a large saucepan of water to the boil.
For the dumpling sauce, combine all ingredients in a small bowl.
Steam the har gow, in two batches, in a bamboo steamer set above the pan of boiling water, following packet instructions.
While first batch is steaming, heat oil in a large ovenproof frypan over medium-high heat. Fry corn and lap cheong for 3-4 minutes until corn starts to char slightly. Add sliced celery, chilli and green beans. Cook, stirring occasionally, for 2 minutes. Stir in chilli bean paste and coriander stems. Add first batch of steamed dumplings and gently toss for 1 minute to coat. The dumpling wrappers will absorb the sauce and change colour (you can add a little extra peanut or sesame oil to the pan if dumpling wrappers are very sticky). Sprinkle over sesame seeds. Place pan in oven while the second batch of dumplings is steaming.
Remove pan from oven and toss through second batch of dumplings with reserved coriander leaves. I like the contrast between the ruddy, funky dumplings and some paler, plainer ones.
Divide dumplings among bowls. Sprinkle with shallot and celery leaves. Serve with dumpling sauce alongside.