Cantonese Spring Dim Sum Platter with Chicken Feet and Dumplings

Prepare the chicken feet: Trim nails and blanch in boiling water for 5 minutes. Drain and rinse under cold water. Pat dry and deep-fry at 180°C (350°F) for 2-3 minutes until puffy. Soak in cold water for 30 minutes to soften.

Make the black bean sauce: Heat oil in a wok, sauté garlic and ginger until fragrant. Add fermented black beans, light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Stir in water or broth and bring to a simmer.

Braise the chicken feet: Add the prepared chicken feet to the sauce. Cover and simmer on low heat for 45 minutes until tender. Thicken with cornstarch slurry if needed. Set aside.

Prepare the shrimp dumpling filling: Mix chopped shrimp with bamboo shoots, a pinch of salt, and white pepper. Chill in refrigerator for 15 minutes.

Make the dumpling wrappers: Combine wheat starch and tapioca starch. Gradually add boiling water while stirring to form a dough. Knead until smooth, cover with damp cloth, and rest for 20 minutes.

Assemble the dumplings: Roll dough into small circles. Place a spoonful of shrimp filling in center, fold and pleat to form half-moon shapes. Place on oiled parchment paper in bamboo steamers.

Steam the dim sum: Arrange chicken feet and dumplings in separate layers of bamboo steamers. Steam over high heat for 8-10 minutes until dumplings are translucent and chicken feet are heated through.

Serve: Garnish with chopped spring onions. Serve hot in bamboo steamers, with chili oil or soy sauce for dipping.