Shandong Steamed Dim Sum Platter with Chicken Feet and Dumplings

Prepare chicken feet: Blanch chicken feet in boiling water for 2 minutes, drain and rinse. Pat dry.

In a wok, heat oil and fry ginger, garlic, star anise, and cinnamon until fragrant. Add chicken feet, dark soy, light soy, Shaoxing wine, sugar, and chicken stock. Bring to a boil, then simmer for 45 minutes until tender.

Remove chicken feet, strain the sauce, and return to wok. Thicken with cornstarch slurry, add sesame oil, then coat chicken feet with sauce. Set aside.

Make dumpling wrappers: Combine flour and boiling water, mix into a dough. Knead until smooth, rest for 30 minutes. Roll into thin circles (about 8cm diameter).

Prepare filling: Mix ground pork, chopped shrimp, shiitake, spring onion, ginger, light soy, sesame oil, white pepper, and salt. Stir in one direction until sticky.

Assemble dumplings: Place a spoonful of filling in each wrapper, fold into pleated half-moons, and seal tightly.

Steam: Arrange dumplings and chicken feet on a bamboo steamer lined with parchment. Steam over high heat for 8-10 minutes.

Serve immediately in the steamer, garnished with shredded spring onions if desired.