Shandong Spring Dim Sum Platter with Chicken Feet and Dumplings

Prepare the chicken feet: Clean the chicken feet thoroughly, trim the nails, and blanch in boiling water for 5 minutes. Drain and set aside.

Braise the chicken feet: In a pot, heat vegetable oil over medium heat. Add garlic, ginger, star anise, and cinnamon stick, stir-fry until fragrant. Add chicken feet, soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Pour in water or broth to cover, bring to a boil, then reduce heat and simmer for 60 minutes until tender. Stir in sesame oil at the end and set aside.

Make the dumpling filling: In a bowl, combine ground pork, napa cabbage, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of white pepper. Mix well until the filling is cohesive.

Assemble the dumplings: Place a spoonful of filling in the center of each dumpling wrapper. Moisten the edges with water, fold in half, and pleat to seal. Repeat until all filling is used.

Steam the dumplings: Arrange dumplings in a bamboo steamer lined with parchment or cabbage leaves. Steam over boiling water for 10-12 minutes until cooked through.

Reheat and plate: Briefly reheat the braised chicken feet if needed. Arrange the steamed dumplings and chicken feet in bamboo steamers, garnish with chopped scallions, and serve hot as a spring dim sum platter.