鲁式蒸笼拼盘：凤爪与饺子
鲁式蒸笼拼盘，凤爪是卤过的，蒸饺是猪肉大葱的。山东人吃东西讲究实在，一个蒸饺顶南方三个。
准备时间 Prep
60 分钟 min
烹饪时间 Cook
40 分钟 min
份量 Serves
4 人份 servings
总时长 Total
100 分钟 min
chicken feet
cleaned and trimmed
soy sauce
for marinade
dark soy sauce
for color
Shaoxing wine
sugar
garlic
minced
five-spice powder
all-purpose flour
for dumpling dough
water
for dough
ground pork
for filling
shrimp
chopped
green onion
finely chopped
ginger
minced
sesame oil
white pepper
oyster sauce
for chicken feet
cornstarch
for thickening
vegetable oil
for frying
Prepare the chicken feet: Blanch chicken feet in boiling water for 3 minutes, then drain and pat dry. Deep-fry in 180°C oil until golden and blistered. Soak in cold water for 1 hour to soften.
Marinate chicken feet: Mix soy sauce, dark soy sauce, Shaoxing wine, sugar, garlic, five-spice powder, oyster sauce, and cornstarch. Add chicken feet and marinate for 30 minutes.
Make dumpling dough: Combine flour and water, knead into a smooth dough. Cover and rest for 30 minutes.
Prepare dumpling filling: Mix ground pork, chopped shrimp, green onion, ginger, sesame oil, white pepper, and 1 tablespoon soy sauce. Stir in one direction until sticky.
Assemble dumplings: Divide dough into small balls, roll into circles. Place a spoonful of filling in center, fold and pleat to seal.
Steam: Line bamboo steamer with cabbage leaves or parchment. Arrange chicken feet and dumplings. Steam over high heat for 20 minutes.
Serve: Transfer steamer basket to a plate. Garnish with sliced green onions. Serve hot with dipping sauce of vinegar and ginger.
Cooking Tips