Shandong Steamed Dim Sum Platter with Dumplings and Phoenix Claws

For the dumpling dough: Mix flour and warm water to form a smooth dough. Cover and rest for 30 minutes.

For the filling: Combine ground pork, chopped chives, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. Mix well and refrigerate until needed.

Divide dough into small pieces, roll into circles, and fill each with about 1 tablespoon of filling. Pleat edges to seal. Set aside on a floured surface.

For the chicken feet: Blanch chicken feet in boiling water for 3 minutes. Drain and pat dry. Deep fry at 350°F (175°C) for 3-4 minutes until golden. Drain.

Place fried chicken feet in a bowl with soy sauce, dark soy sauce, Shaoxing wine, sugar, ginger, garlic, star anise, and chicken broth. Marinate for 30 minutes.

Transfer chicken feet and marinade to a heatproof dish. Steam over high heat for 30 minutes until tender. Remove and keep warm.

While chicken feet steam, bring a large pot of water to a boil. Add dumplings and cook until they float and are cooked through, about 3-4 minutes. Drain.

To serve: Arrange dumplings and chicken feet on a bamboo steamer lined with parchment or lettuce leaves. Drizzle chicken feet with remaining sauce. Serve hot.