蒸點拼盤：蝦餃與鳳爪
广式虾饺凤爪拼盘。虾饺皮薄如纸，能看见里面粉色的虾仁；凤爪蒸到骨头都酥了，入口即化。这是早茶的标配。
准备时间 Prep
45 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
4 人份 servings
总时长 Total
70 分钟 min
chicken feet
cleaned, nails trimmed
soy sauce
dark soy sauce
oyster sauce
sugar
garlic
minced
ginger
sliced
star anise
chicken broth
cornstarch
mixed with 2 tbsp water
raw shrimp
peeled, deveined
bamboo shoots
finely chopped
sesame oil
white pepper
round dumpling wrappers (har gow wrappers)
about 20 wrappers
For chicken feet: Blanch chicken feet in boiling water for 3 minutes, then drain. Pat dry and deep-fry at 350°F until golden (about 4 minutes). Soak in ice water for 1 hour.
In a wok, sauté garlic and ginger until fragrant. Add chicken feet, soy sauces, oyster sauce, sugar, star anise, and chicken broth. Simmer for 20 minutes until tender. Thicken with cornstarch slurry.
For shrimp dumplings: Chop shrimp coarsely, mix with bamboo shoots, sesame oil, white pepper, and 1 teaspoon soy sauce. Place a spoonful of filling on each wrapper, fold and pleat to seal.
Arrange dumplings and chicken feet on separate plates or in bamboo steamers lined with parchment. Steam over high heat for 6-8 minutes until dumpling wrappers are translucent.
Serve hot with soy sauce or chili oil on the side.
Cooking Tips