Steamed Dim Sum Platter with Dumplings and Chicken Feet

Marinate chicken feet: In a bowl, combine soy sauce, dark soy sauce, oyster sauce, sugar, five-spice powder, garlic, and ginger. Add chicken feet and toss to coat. Let marinate for 20 minutes.

Make dumpling filling: In a large bowl, mix ground pork, minced shrimp, 2 tablespoons soy sauce, sesame oil, white pepper, and chopped scallions. Stir until well combined.

Assemble dumplings: Place a heaping teaspoon of filling in the center of a wrapper. Moisten edges with water, fold in half, and pleat to seal. Repeat with remaining wrappers and filling.

Place marinated chicken feet in a single layer in one bamboo steamer basket. Place dumplings in another basket (lined with parchment or cabbage leaves).

Pour chicken broth into the steamer pot. Bring water to a boil. Stack the baskets, cover, and steam over high heat for 20-25 minutes, until chicken feet are tender and dumplings are cooked through.

Carefully remove baskets. Garnish chicken feet with scallion curls. Serve dumplings with soy-vinegar dipping sauce. Enjoy immediately.