Zhejiang Spring Dim Sum Platter with Chicken Feet and Dumplings

For the chicken feet: Blanch chicken feet in boiling water for 3 minutes, then drain and rinse under cold water. Pat dry.

In a wok or pot, combine soy sauce, dark soy sauce, Shaoxing wine, sugar, ginger, garlic, star anise, and 1 cup water. Bring to a boil.

Add chicken feet, reduce heat to low, cover, and simmer for 20 minutes until tender. Remove from heat and set aside.

For the dumpling dough: Mix flour and warm water to form a smooth dough. Cover and rest for 20 minutes.

For the filling: Combine ground pork, chopped shrimp, spring onions, grated ginger, 1 tablespoon soy sauce, sesame oil, and white pepper. Mix well.

Divide dough into small balls. Roll each into a thin circle. Place a spoonful of filling in the center, fold and pleat to seal.

Arrange dumplings in a bamboo steamer lined with parchment. Steam over boiling water for 8-10 minutes.

To serve: Place chicken feet and steamed dumplings on a platter or in separate bamboo steamers. Garnish with spring onion curls or red chili strips if desired.