Cantonese Spring Dim Sum Platter with Har Gow and Phoenix Claws

Prepare har gow filling: Coarsely chop half the shrimp, then finely mince the remaining half. Combine with bamboo shoots, egg white, sesame oil, white pepper, salt, and cornstarch. Mix well and refrigerate.

Make har gow dough: Mix wheat starch and tapioca starch in a bowl. Pour in boiling water and stir quickly. Add vegetable oil and knead into a smooth dough. Cover with a damp cloth and rest for 15 minutes.

Form har gow: Divide dough into small balls (about 15g each). Roll each into a thin circle. Place a spoonful of filling in the center. Fold into a pleated crescent shape, sealing edges. Repeat with remaining dough and filling. Place on parchment-lined steamer.

Prepare chicken feet: Blanch chicken feet in boiling water for 3 minutes, then drain. Pat dry. Deep fry at 180°C (350°F) until golden and blistered, about 5 minutes. Immediately soak in ice water for 1 hour to develop 'tiger skin'.

Braise chicken feet: In a pot, combine ginger, star anise, soy sauces, sugar, rice wine, five-spice powder, and chicken stock. Add chicken feet and bring to a boil. Reduce heat, cover, and simmer for 30 minutes until tender.

Thicken sauce: Remove chicken feet from pot. Bring braising liquid to a boil, add cornstarch slurry, and stir until thickened. Return chicken feet to coat with sauce.

Steam har gow: Steam har gow over high heat for 6-8 minutes until translucent and filling is cooked.

Make dipping sauce: Mix soy sauce, rice vinegar, sugar, and chili oil (if using). Stir until sugar dissolves.

Serve: Arrange har gow and chicken feet in bamboo steamers. Garnish chicken feet with red chili slices if desired. Serve with dipping sauce on the side.