Cantonese Dim Sum Platter with Chicken Feet and Dumplings

Prepare the chicken feet: Blanch chicken feet in boiling water for 5 minutes, then drain and pat dry. Deep-fry at 180°C until golden (about 3-4 minutes), then soak in cold water for 1 hour to puff up.

Marinate chicken feet: Mix fermented black beans, garlic, ginger, soy sauce, oyster sauce, sugar, and Shaoxing wine. Toss with chicken feet and marinate for 30 minutes.

Make shrimp filling: Combine shrimp, pork fat, bamboo shoots, sesame oil, and half the scallions. Season with a pinch of salt and white pepper. Mix until sticky.

Assemble shrimp dumplings: Place a teaspoon of filling in each dumpling wrapper. Fold and pleat to form crescent shapes, sealing edges with water.

Steam: Arrange chicken feet and shrimp dumplings in separate bamboo steamers lined with parchment. Steam over high heat for 15-20 minutes until cooked through.

Thicken sauce: Mix cornstarch with water to make a slurry. Add to the chicken feet marinade juices (if any) and cook until thickened, then pour over chicken feet.

Serve: Garnish with remaining scallions. Serve hot in bamboo steamers, as shown in the image, for an authentic spring dim sum experience.